PakistaniMasala Omelette
The dhaba-style omelette: eggs beaten with onion, tomato, green chili and coriander, cooked thin and folded.
Ingredient guide
Eggs
Breakfast omelettes, shakshuka, anda curry and baking. Fresh eggs and gentle heat are most of the technique.
Popular recipes
Cook with eggs
Pakistani
Middle EasternShakshuka
Eggs poached in a peppery tomato sauce with cumin and paprika, served straight from the pan with warm bread.
PakistaniAloo Anday (Potato and Boiled Egg Curry with Cumin and Green Chilli)
Tender potatoes and turmeric-crisped boiled eggs in a light, cumin-scented tomato gravy. It is a budget-friendly lunch that comes together with pantry staples and goes well with roti or rice.
PakistaniAnda Shami Burger
A street-style burger with a soft chicken and chana daal shami patty, a fried egg on top and a garlicky chilli mayo. Cook the patties ahead and finish in minutes.
PakistaniAnda Curry (Pakistani Egg Curry in Onion-Tomato Masala)
Hard-boiled eggs simmered in a thick, glossy onion-tomato masala with whole spices. It is an easy, budget-friendly dinner that comes together in under 45 minutes and suits roti or rice.
PakistaniNargisi Kofta (Egg-Stuffed Meatballs in Yogurt Onion Gravy)
Soft boiled eggs wrapped in spiced beef mince, browned, then simmered in a smooth yogurt and fried-onion gravy. It looks impressive on the table and suits Sunday dinners or guests.
PakistaniBun Kabab (Karachi-Style Egg-Coated Beef Patty Burger with Mint Chutney)
A spiced beef and potato patty, dipped in egg and shallow-fried until golden, then tucked into a toasted bun with mint chutney, onion and tomato. It is the classic Karachi street-side snack, easy to make at home.
Cooking tips
- Take eggs off the heat just before they look done; they keep cooking.
- Room-temperature eggs mix more evenly into batters.
- A fresh egg sinks and lies flat in a glass of water.
Substitutions
- 1 tbsp ground flaxseed + 3 tbsp water per egg in baking
- Paneer bhurji for anda bhurji
Storage
Refrigerate in their carton, pointed end down, for 3–5 weeks. Hard-boiled eggs keep 1 week in the fridge.
Preparation
Crack onto a flat surface, not the bowl edge, to avoid shell pieces. For boiled eggs, cool in iced water for easy peeling.