Pesto Butter Parantha with Classic Chili Oil Sunny-Side-Up

A crisp, herby, buttery breakfast that wakes you up with flavour.
Serves: 2
Total Time: 20 minutes
Difficulty: Easy, feel-good cooking

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Buy Pesto Butter

Buy Classic Chili Oil

Why You’ll Love It (the Well Seasoned way)

Because this is what happens when comfort goes on a little vacation. Warm flaky paranthas meet our pesto butter, eggs get glossy in Classic Chili Oil, and the whole plate tastes like a hug that knows how to flirt.

Ingredients

For the Pesto Butter Parantha

• Whole wheat dough (atta) – enough for 2 medium paranthas
  

• Well Seasoned Pesto Butter – 2 tbsp (1 tbsp per parantha)
  

• Salt – a pinch
  

• Black pepper – a crack
  
  

For the Chili Oil Eggs

• Eggs – 2
  

• Well Seasoned Classic Chili Oil – 1–1.5 tbsp
  

• Salt – to taste
  

• Fresh coriander or chives – for garnish

Method

1. Roll & Roast the Paranthas

1. Roll your dough into two even circles.
   

2. Smear 1 tbsp Well Seasoned Pesto Butter inside each.
   

3. Fold, seal, and roll again gently.
   

4. Roast on a hot tawa with ghee till golden, crisp, and well seasoned on both sides.
   
   

2. Make the Sunny-Side-Up

1. Add 1 tbsp Classic Chili Oil to a nonstick pan- let it warm, not burn.
   

2. Crack in the eggs.
   

3. Cook on low till the whites set and the yolk stays glossy.
   

4. Season with salt, maybe a few chili flakes if you’re feeling naughty.
   

3. Plate It Like a Pro

Slide the eggs over the hot paranthas. Drizzle a little extra chili oil (because obviously).

Finish with herbs. Eat immediately, before someone else does.

A Bite of Well Seasoned Wisdom

Breakfast doesn’t have to be complicated. It just has to be intentional, flavour-forward, and made with the good stuff.