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A popular street-food classic from Sindh, this sandwich is packed with a flavorful mix of mashed boiled eggs, crisp onions, tangy tomatoes, and fresh herbs. It's a quick, satisfying, and protein-packed meal perfect for breakfast or a light lunch.
For 4 servings
Boil the Eggs: Place the eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10 minutes to hard-boil. Immediately transfer the eggs to a bowl of ice-cold water to stop the cooking process and make peeling easier. Once cool, peel the eggs.
Prepare the Filling: In a medium mixing bowl, place the peeled, hard-boiled eggs. Mash them thoroughly with a fork until they are crumbly. Add the finely chopped red onion, deseeded tomato, green chilies, and coriander leaves to the mashed eggs.
Season the Mixture: Sprinkle the red chili powder, chaat masala, salt, and black pepper powder over the egg mixture. Mix gently but thoroughly until all the ingredients are well combined. Taste and adjust seasoning if necessary.
Assemble the Sandwiches: Lay out the 8 bread slices. Divide the egg filling into four equal portions. Spread one portion evenly over one slice of bread, going all the way to the edges. Place another slice of bread on top to complete the sandwich. Repeat for the remaining three sandwiches.
Toast to Perfection: Heat a non-stick skillet or tawa over low-medium heat. Spread about 1/2 tablespoon of softened butter on the outer side of one slice of the assembled sandwich. Place it butter-side down on the hot pan. While it cooks, butter the top-facing side. Toast for 2-3 minutes per side, pressing down gently with a spatula, until the bread is golden brown and crisp. Repeat with the remaining sandwiches.
Serve Hot: Remove the sandwich from the pan, slice it diagonally, and serve immediately with your favorite ketchup or green chutney.
A popular street-food classic from Sindh, this sandwich is packed with a flavorful mix of mashed boiled eggs, crisp onions, tangy tomatoes, and fresh herbs. It's a quick, satisfying, and protein-packed meal perfect for breakfast or a light lunch.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 378.1 calories per serving with 15.28g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
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Place a slice of cheese (like Amul or cheddar) on top of the egg filling before closing the sandwich for a gooey, cheesy version.
Use whole wheat or multigrain bread instead of white bread. You can also reduce the amount of butter or use a light olive oil for toasting.
Increase the amount of green chilies or add a pinch of garam masala to the egg filling for an extra punch of heat and flavor.
Add finely chopped capsicum (bell pepper), grated carrots, or boiled corn to the egg mixture for added crunch and nutrition.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
This sandwich offers essential nutrients like Vitamin D, Vitamin B12, and selenium from eggs, which are vital for bone health, nerve function, and a strong immune system.
The combination of carbohydrates from the bread and protein and fats from the egg filling provides a balanced source of energy, keeping you full and energized for longer.
One Sindhi Egg Sandwich contains approximately 375-400 calories, depending on the type of bread and the amount of butter used.
It can be a balanced meal. It's rich in protein from eggs but can be high in refined carbs and fat from white bread and butter. To make it healthier, use whole wheat bread and less butter.
Yes, the egg filling can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator. Assemble and toast the sandwiches just before you plan to eat them for the best texture.
The key is to deseed your tomatoes thoroughly. Also, do not let the assembled, untoasted sandwich sit for a long time, as the moisture from the filling will seep into the bread. Toast it soon after assembling.
This sandwich is delicious on its own but pairs wonderfully with tomato ketchup, mint-coriander chutney, or a side of potato chips or a simple green salad.
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