- Recipes
A Pakistani roadside favourite of a masala fried egg with a hint of chilies and garam masala on a toasted soft bun with lettuce, tomato, onion with a delicious cilantro-mint mayo. Great as a breakfast sandwich, lunch, or a snack.
- Serves: 2
- Prep Time: 10 min
- Cook Time: 10 min
Ingredients
4 tsp. (20 ml)
2
2
pinch
2
2
4
2 tbsp.
ghee or butter
large soft buns
large eggs
garam masala
chili powder (or to taste)
salt (or to taste)
slices of tomato
pieces of lettuce
red onion rings
sev, to garnish (optional)
Cilantro-mint Mayo
1 cup (250 ml)
1 cup (250 ml)
2 tsp. (10 ml)
½ tsp. (2.5 ml)
½ tsp. (2.5 ml)
½ tsp. (2.5 ml)
1
½
1 tbsp. (15 ml)
½ cup (125 ml)
cilantro
mint leaves
sugar
cumin seeds
salt (or to taste)
lemon juice
garlic clove
small green chili (optional)
water
mayonnaise
METHOD OF PREPARATION:
Step 1
Cilantro-mint Mayo: In a blender or food processor, mix together all chutney ingredients, except mayonnaise. Blend until smooth paste. Remove to a small bowl and mix with mayonnaise.
Step 2
In a non-stick skillet, heat 2 tsp. ghee or butter on medium-high. Toast the two buns on both sides.
Set aside.
Step 3
In the same non-stick skillet, heat 1 tsp. ghee or butter on medium-high. Crack egg and add to hot pan. Sprinkle with garam masala, chili powder and salt to taste. Cook egg for a couple of minutes or until yolk is cooked to desired doneness. Repeat the above with the second egg.
Step 4
Spread cilantro-mint mayo on both sides of each bun. Place a fried egg on each bun with tomato, lettuce, onion and a sprinkle of sev for a crunchy bite.
Tip
For this recipe choose a soft egg bun. The cilantro-mint mayo will serve up to 6 servings. It will store well in refrigerator for up to 3 days.
