ingredients
base: High-protein bread (or your bread of choice), butter or oil for toasting
Sauce Base: 2 medium tomatoes (halved), 3-4 green chilies (slit), 4-5 garlic cloves, a handful of cashew nuts, salt, and a pinch of sugar
Sauce Add-ins: 1-2 tablespoons garlic mayonnaise, 1 teaspoon chili oil (adjust to taste)
Egg Filling: 3 eggs, oregano, chili flakes, oil for greasing
Toppings: Tomato ketchup (optional), extra chili flakes
Step-by-Step Instructions
Boil the Base: Bring a pan of water to a boil. Add the green chilies, tomatoes, garlic cloves, and cashew nuts. Boil until the tomatoes are fully soft and cooked. Add a pinch of sugar and salt to taste.
Toast the Bread: Heat a pan and toast the bread slices until golden. You can use a bit of butter for extra flavor.
Blend the Sauce: Drain the boiled ingredients and grind them with a splash of oil to form a smooth paste. Heat some oil in a pan, pour in the paste, and mix well. Stir in the garlic mayonnaise and chili oil to complete the spicy sauce.
Cook the Eggs: Grease a pan and an egg ring with oil. Crack the eggs into the ring. Sprinkle with oregano and chili flakes. Cover and cook until set. Remove the ring, flip the omelet, and cook to your desired doneness. Cut the cooked eggs into portions that fit your bread.
Assemble: Spread a generous layer of the prepared sauce onto the toasted bread. Place the egg pieces on top. Add ketchup and a sprinkle of chili flakes if desired. Stack the slices to form your sandwich.
The cashews in the boiled mixture provide a rich, creamy texture to balance the heat of the chilies.