Description
Recreate this bold Singaporean street food sandwich filled with a veggie omelet, cucumber, curry, and hot sauce.
Ingredients
Scale
- 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
- 1/4 of bell pepper, diced into small chunks
- 1/4 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
Instructions
- 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.
- 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.
- Slit open the baguettes from the center while still keeping them attached from the back and keep aside.
- Once the veggie mixture is cooled..add eggs in it and mix to combine well.
- 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.
- 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.
- Remove from the an and place on a cutting board.
- Mix the mayo and sriracha and smear it generously on the baguette.
- 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.
- Category: Main
- Cuisine: Singaporean