My favourite brunch: Masala Eggs, Raita and Unleavened Breads

For me this has to be one of my favourite things to cook for brunch, sweet savoury eggs, with fresh yoghurt and unleavened breads. It takes me back to my childhood days in Pakistan where this would be cooked when there was nothing else to hand, or a hungry house guest dropped by. It is also a great hangover cure, especially served with good Bloody Mary. The eggs are softly scrambled, against a base of slowly caramalised onions and green chillies that become sweet and fragrant. The raita adds contrast, and the bread was always chapatti, however in its absence I use Arabic/Lebanese flat breads or tortillas. The trick is to toast the breads over a naked flame, which gives them a great 'burnished' quality.
Ingredients for 2 hungry people:
4/5 Eggs (free range and organic)
1 large Onion
2 Green Chillies
25g Butter
Slice the onions and sweta in the butter and a little oil, adding a pinch of salt. Cook for at least 20/25 minutes to get the onions deliciously caramalised. Add a tspn of chilli powder, garam masala and a half teaspoon of tumeric.Add the chopped green chillies and cook for a further five minutes. Loosely beat the eggs, season and add to mixture. Serve straightaway with raita and breads.

For the Raita combine:
100g Greek/Strained yoghurt
1/3 Cucumber (peeled, deseeded)
2 Tomatoes (deseeded)
3 Spring Onions
Coriander
1 tspn Garam Masala
A squeeze of Lemon Juice
Sea Salt