Breakfast Burritos

Ingredients
2 tbsp oil
1 onion sliced
1/2 cup chicken sausages sliced
1 tsp cumin seeds
2 eggs whisked
1 bunch spinach blached
2 tbsps hung curd
Salt to Taste
1 cooked chapatti
1/2 tbsp grated cheese
6 jalapenos sliced
Salt and pepper to taste
For the sauce
1 tomato
2 tbsps oil
6 jalapenos sliced
1/4 cup onion sliced
1/2 tsp cumin powder
1 tsp coriander leaves chopped
Salt and Pepper to taste
For the garnish
5 nachoes
1 sprig coriander
Method
To make the stuffing heat oil in a pan and sauté the onions and tomatoes till they are begin to brown. Then add the blanched spinach leaves and chicken sausages and mix well. Season with roasted cumin seeds, black pepper and salt and mix well. Stir in the hung curd and let this mixture cook for about 2 minutes.
To make the burrito heat some oil in the pan. Spread the whisked eggs in the pan to form an omlette and place the cooked chapatti over the omlette, so that the chapatti sticks to the egg. Flip it over after a minute and cook on the other side till golden brown. Take it off the pan and lay in a plate with the egg side up. Sprikle salt and grated cheese over the egg. Spread the stuffing on the top along with the slices jalapenos and roll to form a burrito.
To make the sauce, grind the tomato in a food processor to make a smooth paste and transfer into a bowl. Add the oil, jalapenos, onion, red chilli powder, cumin powder and coriander and mix well.
Serve the sauce and nachos along with the burrito.