2 tbsp (30 mL) oil
1 tbsp (15 mL) tikka masala
salt, to taste
3 tbsp (45 mL) creamer cream or water
4 baked roti or naan flatbreads
1 little tomato, cut 1 little red onion, finely cleaved
1 In a skillet, heat oil on medium warmth. Mix in tikka masala and salt. Include cream or water and mix to make a light tikka masala sauce.
2 Crease in cubed hard bubbled eggs and coat with tikka masala sauce.
3 Mastermind naan or baked roti on a plate and top with ¼ measure of Tikka Masala Eggs. Include tomato and red onion and crease over, to serve. Keep on collecting with residual naan and eggs. Yield = 4 wraps.