Set a broad skillet onto a low-medium heat and add 2 level tablespoons of butter. As soon as it starts to foam, add the thinly sliced onions and stir well so they get coated in the hot butter. Drop the heat to low and cook the onions for 5 minutes with a few stirs. You want to soften them but not brown them.

Now add all the other bhurji ingredients except the lime juice. Stir and continue to cook gently on a low heat for another 5 minutes. Done – remove from the heat.

Really easy. Set the buttery breads on a serving plate in the microwave. Two minutes heating on a medium setting will be fine. Leave them in the microwave to keep warm. Time now for eggs.

Set the skillet with the softened bhurji mix onto a low heat. Stir the mix and let it heat up for 90 seconds.

Now add the beaten eggs to the skillet – heat still on low. Stir the eggs so that they combine completely with the bhurji mixture.

Continue gently stirring until the eggs almost reach the consistency that you like your scrambled eggs to have. I say almost because even after you remove the skillet from the heat, the eggs will continue to cook – get thicker – in the heat retained by the skillet.

Add the lime juice and give your completed Anda Bhurji a final stir. Serve at once with a sprinkle of cilantro and scallions over the top of the eggs and the warm flatbreads alongside them.