This Cameroonian Spaghetti Omelette Sandwich is one of Cameroon’s most beloved street foods. A fluffy, golden-brown spaghetti omelette is tucked into a crusty French baguette for an outrageously tasty sandwich that’s perfect for breakfast, lunch, or dinner. Best of all, it takes about 15 minutes and uses simple, easy-to-find ingredients.
In Cameroon, small cafés and street vendors often serve this sandwich with a steaming cup of hot chocolate or coffee. Its contrast of a crisp baguette and warm, savory egg makes it a memorable street-food experience. The dish is so popular it even inspired the Cameroonian song “Deux Œufs Spaghetti.”
Why Make a Spaghetti Omelette Sandwich?
- Simple ingredients: Everything you need is available in most grocery stores—no specialty shopping required.
- Fast to prepare: Ready in about 15 minutes, ideal for busy mornings or a quick dinner.
- Delicious texture: The crunchy baguette and soft, flavorful omelette are a satisfying combination.
- Great for leftovers: This is a smart way to use leftover cooked spaghetti, turning it into a completely new meal.
Ingredients Needed
The ingredient list is short and straightforward. Key items include:
- Spaghetti: Cooked plain spaghetti gives the omelette its unique texture and heft.
- Bouillon powder or Maggi cube: Adds that authentic Cameroonian savory note—don’t skip it if you want the original flavor.
- French baguette: A crusty baguette is ideal because it’s sturdy enough to hold the omelette and fillings.
For exact measurements and a printable recipe card, see the recipe section below.
Recipe Variations
- Swap the protein: Replace the sardine with smoked salmon, canned tuna, or shredded chicken.
- Add heat: Stir minced habanero or another hot pepper into the omelette mixture for a spicy version.
- Extra vegetables: Grated carrot, diced mushrooms, or leftover vegetables add color and nutrition.
- Try different bread: Ciabatta or a larger hoagie roll work well if you don’t have a baguette.
If you enjoy sandwiches, other options to try include ribeye steak or chicken mayonnaise sandwiches for different flavor profiles.
How to Make It
Prepare the omelette mixture: In a medium bowl combine diced tomato, diced onion, diced green bell pepper, one sardine (break it up slightly), white pepper, bouillon powder, eggs, and cooked spaghetti. Beat together until evenly combined.
Cook the omelette: Heat a medium non-stick skillet over medium heat and add about 1 tablespoon of olive oil. When the oil is hot, pour in the spaghetti-and-egg mixture and spread it to cover the pan. Reduce heat to low, cover, and cook about 5 minutes until the bottom has set.
Flip and finish: Carefully flip the omelette with a wide spatula and cook another 2–3 minutes until golden and cooked through.
Tip: For extra crunch, lightly toast the baguette before stuffing.
Assemble the sandwich: Open the baguette and spread mayonnaise on one side and, if desired, African pepper sauce on the other. Cut the omelette into halves or thirds and tuck the pieces inside the baguette.
Serve: Enjoy immediately with a hot cup of hot chocolate, coffee, or tea for a comforting meal any time of day.
This sandwich balances crispy bread, fluffy egg, and creamy mayo for a satisfying bite. It’s a delicious, quick way to enjoy street food flavors at home.
Tips for Success
- Cook on low heat: Low heat prevents burning while allowing the omelette to cook through and remain moist.
- Use a non-stick skillet: This helps keep the omelette intact and makes flipping easier.
- Flip gently: Use a wide spatula or cut the omelette in half before flipping if needed.
- Dice small: Finely chop tomatoes, onions, and peppers so they distribute evenly in every bite.
- Serve fresh: The sandwich is at its best immediately after assembly.
- Keep warm: If making several, cover finished omelettes with foil to hold heat until serving.
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Cameroonian Spaghetti Omelette Sandwich
Ingredients
- 2 tablespoons diced tomato
- 2 tablespoons diced onion
- 1 tablespoon diced green bell pepper
- 1 sardine (from a can, in oil)
- 1/8 teaspoon white pepper powder
- 1/2 teaspoon chicken or beef bouillon powder
- 2 large eggs
- 3/4 cup cooked spaghetti
- 1 tablespoon olive oil
- 1 French baguette
- 1 tablespoon mayonnaise (for serving)
- 1 teaspoon African pepper sauce (optional)
Instructions
- In a medium bowl combine diced tomato, onion, green bell pepper, sardine (break slightly with a fork), white pepper, bouillon powder, eggs, and cooked spaghetti. Beat to combine.
- Heat a medium non-stick skillet over medium heat and add the olive oil to coat the pan.
- When the oil is hot, pour in the spaghetti-and-egg mixture, spreading it to cover the bottom. Reduce heat to low, cover, and cook about 5 minutes until the bottom sets.
- Carefully flip the omelette and cook another 2–3 minutes until golden and cooked through.
- Open the baguette and spread mayonnaise on one side and pepper sauce on the other, if using. Cut the omelette into portions and stuff into the baguette.
- Serve immediately, ideally with a hot cup of hot chocolate, coffee, or tea.
Notes
- Cook the omelette on low heat to avoid burning while ensuring the center cooks through.
- The omelette should be golden brown, not charred.
- Make-ahead: You can cook the omelette ahead and refrigerate. Reheat in a skillet before assembling for best results.