- Recipes
Egg Tortilla Roll With Coriander Mint Mayo
A street food specialty served on the roadsides of Karachi. Served rolled, toasted and warm as a hand-held sandwich, perfect for on-the-go.
- Serves: 2
- Prep Time: 10 min
- Cook Time: 10 min
Ingredients
- 4 medium tortillas
- 4 eggs
- 2 tsp (10 mL) curry powder
- 1 tsp (5 mL) smoked paprika
- 4 tsp (20 mL) butter, divided
- 1 medium onion, finely sliced
- 1 green chilies (optional)
- salt, to taste
Coriander Mint Mayo
- 1/3 cup (75 mL) mayonnaise
- 1/2 cup (125 mL) cilantro leaves, finely chopped
- 1/4 cup (60 mL) fresh mint leaves, finely chopped
Instructions
Step 1
Mix together ingredients for Coriander Mint Mayo. Set aside.
Step 2
In a non-stick skillet, warm tortilla on medium heat. Keep warm.
Step 3
In a small bowl, whisk eggs with curry powder and smoked paprika.
Step 4
In a medium non-stick skillet, melt 1 tsp (5 mL) butter on medium-high heat. Pour in egg mixture and reduce heat to medium-low. Just as the eggs begin to set, gently stir to form soft clouds. Add salt as desired.
Step 5
Spread Coriander Mint Mayo on tortilla and place scrambled egg on top with sliced onions and green chilies. Repeat with remaining scrambled eggs, Coriander Mint Mayo and tortillas. Serve rolled.
