East African Rolex (Rolled Eggs)

Directions

1. For the chapati, in a large bowl, combine the flour and salt. Cut in softened butter. Stir in water and grated onion until well incorporated (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Cover and let rest for 30 minutes.
2. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 6-in. circle. In a cast-iron or other heavy skillet, cook breads over medium heat until lightly browned, 1 minute on each side. Keep warm.
3. In the same skillet, heat 1 tablespoon olive oil and cook onion over medium heat until tender, 3-4 minutes. Add garlic; cook one minute longer. Add tomatoes and cilantro; cook until just softened, 2-3 minutes. Remove from pan.
4. In a small bowl, beat 2 eggs, salt and pepper to taste. In a non-stick skillet the same size as the chapati, heat 1/2 teaspoon butter over medium heat; add egg mixture. Add 2 tablespoons of the reserved veggie mixture over top. Place chapati over eggs while eggs are still slightly liquid, pressing to adhere. Carefully roll up into a log. Repeat with remaining eggs, filling, and chapati. Serve with chili sauce or ketchup, if desired.