Put flour in a bowl, add salt and baking powder and mix well. Add ½ cup milk, 1 tbsp oil and 1 egg and mix well. Add remaining milk and whisk well to make a lump-free batter. Add ½ cup water and whisk well. Rest the batter for a while.
Heat 1 tbsp oil in a non-stick pan, add onion and sauté for 1 minute. Add chicken, salt and green chillies, mix and sauté for 2-3 minutes.
Add capsicum and 1 tbsp red chilli sauce. Mix, cover and cook till the chicken is fully done.
For each pancake, heat some oil in another non-stick pan. Pour a ladleful of batter in it and spread into a pancake. Let the underside cook.
Break an egg into a bowl.
Flip the pancake and let the other side cook. Flip once again and place a portion of cooked chicken mixture in the centre.
Cut cheese into slices and place 2-3 slices on each pancake. Bring the edges together and fold. Drizzle some oil on the edges and cook for 2-3 minutes.
To make salad, put lettuce leaves, olive oil and 1 tsp chilli sauce in a bowl and toss.
Transfer stuffed pancake on a serving plate.
Heat 1 tsp oil in a third non-stick pan. Slide in the egg, sprinkle salt and ¼ tsp crushed red chilli on it and cook sunny-side up. Prepare remaining eggs similarly.
Place a little salad on each stuffed pancake, top with the fried sunny-side up egg and serve immediately.