Loaded Vegetable Egg Kottu

Ingredients

2 tablespoons oil

1 medium onion, sliced

300g assorted vegetables (carrot, leeks, red bell pepper, cabbage), thinly sliced

2 eggs

2 tablespoons chopped garlic

500g frozen kottu or chopped godamba roti or paratha

160g MA’s Kitchen Kottu Wok Sauce

Instructions

1. In a large pan, heat the oil over medium heat.
2. Saute the onions for a few minutes before adding the thinly sliced vegetables to the pan and cook until slightly softened.
3. Create a space in the center of the vegetables and crack the eggs into it. Stir gently until the eggs are cooked.
4. Break up the frozen kottu or chopped roti/paratha into smaller pieces and add it to the pan along with the MA's Kitchen Kottu Wok Sauce.

5. Stir the mixture continuously for about 5 minutes, or until the kottu is heated through and the flavours are well combined.

    

Tips

• Add a pinch of MA’s Kitchen Chilli Pieces for extra spice.
• This recipe is a great way to use up leftover roti or paratha.