• 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
Nutrition Facts
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
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.


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.