Ultimate Breakfast Burrito

Heat 2 tbsp olive oil in a large pan over medium heat.

Add the chopped onion, bell pepper, and green chilies; sauté until softened.

Stir in the minced garlic, hot pepper paste, cumin, coriander, paprika, and salt; cook until fragrant.

Add the canned tomatoes and simmer until the mixture thickens and turns brown.

In a separate bowl, whisk the eggs and scramble them in butter or ghee over medium‑low heat until fluffy.

Warm the burrito tortillas briefly in a dry pan.

To assemble each burrito, place a layer of the tomato‑vegetable mixture on a tortilla, top with scrambled eggs, crumbled feta, shredded jalapeño pepper jack, and a sprinkle of cilantro and parsley.

Fold the sides of the tortilla and roll tightly, then toast the seam side down until lightly browned.

Serve immediately, optionally with a squeeze of lime.