Capsicum Egg Sandwich

This whole wheat sandwich is stuffed with a sumptuous filling of capsicum / green bell pepper and egg scrambled together with Indian spices. Very easy to make and ideal for your kid's school lunch box or a picnic box.

Two days ago, Ovie asks me ' why do we have to eat rice for lunch everyday...I am getting bored'. A very valid point I thought to myself. So yesterday, I gave her something different - a sandwich. My mother used to make this capsicum-egg scramble as a side dish with rice for our lunch. This was a great way to make us eat capsicum......... and the tradition continues.

Capsicum Egg Sandwich

Wholewheat Bread: 4 slices
Egg: 2
Capsicum: 2 small / 1 big
Onion: 1 small
Canola/Vegetable Oil: 2 tsp
Mustard seeds: 1 tsp
Turmeric powder: 1/2 tsp
Chili powder: 1/4 tsp (optional)
Pepper powder: 1/2 tsp
Coriander powder: 1/2 tsp
Garam Masala: 1/2 tsp
Salt to taste
Butter as required
Grated cheese / cheese slices (optional)

• Butter one side of each bread slice and keep aside.
• Heat oil in a non-stick pan and add mustard seeds. When it splutters, add finely chopped onion and saute until it turns light brown.
• Then add capsicum that has been de-seeded and chopped fine. 
• Add all the remaining masalas and salt and cook covered for 2 minutes until capsicum is just cooked.
• Add the eggs into the pan and scramble it well and check for seasoning. Turn off heat. 
• Now spread the filling on two slices of bread on the un-buttered side. 
• Add a layer of grated cheese or cheese slice if required. Place the other two slices on top of each filling - with the buttered side up.
• Toast the bread in a toaster or on a pan until brown and crisp and the cheese has melted. 
• Serve with ketchup.