Singapore's Roti John
Recipe Type: Main
Cuisine: Singaporean
Serves: Serving 2 medium size baguettes
Recreate this bold Singaporean street food sandwich filled with a veggie omelet, cucumber, curry, and hot sauce.
  • 4 eggs
  • 2 medium size baguettes
  • 4 to 5 button mushrooms, diced into small chunks
  • 1 onion, diced into small chunks
  • 1 onion thinly sliced
  • ¼ of bell pepper, diced into small chunks
  • ¼ bell pepper thinly sliced
  • 3 tsp curry powder
  • 1 tbsp cilantro, chopped + few extra fresh sprig
  • 2 tbsp mayonnaise
  • a few squirts of sriracha or any other hot sauce
  • 1 cucumber , thinly sliced
  • 2 tbsp olive oil
  1. In a skillet heat a tbsp of oil. Add the chopped up onions, belle pepper and mushrooms. Stir with a sprinkle of salt and sauté till the veggies become soft.
  2. Turn the heat to low and add the curry powder. Cook on low till the mixture becomes fragrant – for about 2 minutes. Remove from heat and let cool. Mix in the chopped cilantro.
  3. Slit open the baguettes from the center while still keeping them attached from the back and keep aside.
  4. Once the veggie mixture is cooled..add eggs in it and mix to combine well.
  5. In a non stick pan heat 2 tsp of oil on medium low. Pour the egg mixture in a linear direction. Once the mixtures starts cooking on the edges place the baguette facing don on the mixture.
  6. Press the baguette lightly on the mixture so that the bread soaks up all the egg. Cook for a minutes and then flip the baguette and cook for a few seconds. If you feel that the egg is not cooked through – just flip the baguette back and cook till its done.
  7. Remove from the an and place on a cutting board.
  8. Mix the mayo and sriracha and smear it generously on the baguette.
  9. Place slice cucumbers one side of the baguette followed by slices of bell pepper, onions and a few sprigs of cilantro. You can squirt some more sriracha if you wish. Close the sandwich and slice into 4 pieces. Serve immediately.
Recipe by Honest Cooking at