These are not your sloppy, overly greasy and salty egg sandwiches. They are relatively quick to prepare, but should not be rushed. Have all your sandwich elements ready before you cook the egg as you should be fully present to avoid over cooking your sandwich’s star.

Whisk egg, with splash of milk if using, until well incorporated and egg is very well beaten. In a non-stick frying pan, heat ghee over medium and fry pepper, garlic and onion until soft. Add spices and fry another minute to toast. Add a little more ghee or margarine, let melt, add egg to pan. Swirl to cover the entire pan, and let it cook for a minute then sprinkle over cilantro. Once most of the egg is cooked, using spatula, cut your egg in half. Flip each half over to finish cooking the top side, remove from heat right away.