Brunch Egg and Paratha Stack
PakistaniBrunchDesi eggsEasy
A masala omelette stacked between two golden parathas with onion and tomato — a hearty desi brunch sandwich, cut into wedges.
Prep time10 min
Cook time12 min
Total time22 min
Servings2
Ingredients
- 4 eggs
- 2 parathas
- 1 onion, chopped
- 1 tomato, chopped
- 2 green chillies, chopped
- 1/2 tsp red chilli powder
- 1/2 tsp salt
- 2 tbsp oil or ghee
- Fresh coriander, chopped
- 2 tbsp yoghurt to serve
Method
- Beat the eggs with onion, tomato, green chillies, red chilli powder and salt.
- Heat oil in a pan and cook the egg mixture into a thick omelette. Fold it in half and set aside.
- Cook the parathas on a tawa until golden on both sides.
- Place the omelette on one paratha, top with the second paratha and press lightly.
- Cut into wedges and serve hot with yoghurt and fresh coriander.
Nutrition — estimated per serving
Calories (estimate)450 kcal
Protein (estimate)16 g
Fat (estimate)22 g
Carbs (estimate)44 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook the omelette on medium heat so it stays soft inside. Food safety: cook eggs until fully set. Allergens: contains egg, wheat (paratha) and milk (yoghurt). Substitute: use roti instead of paratha, or add a slice of cheese inside the stack. Nutrition figures are estimates only.