Here is another breakfast dish we use to have as kids! Its essentially a gypsy style eggy bread but adjusted with the Bengali touch!
Little croutons of bread coated with eggy mixture and scattering of onions and chilli to pierce with a fork ensuring you get that that burst of flavour with each bite.

I make this every so often, especially to use up bread and end slices! That said, its great for using up eggs too!

Its simple, a little prep needed but certainly worthwhile and tasty!

My kids love it…even the one that doesn’t like visible onions!

So you will need…

INGREDIENTS:

5 Slices of bread, end ones are great.
4 eggs beaten
1 small red onion finely chopped
3 fresh green chillies finely chopped
1 large or 2 med tomatoes chopped
1 tsp chilli flakes
ground pepper
Salt
2 tbsp Oil
25g butter

METHOD:

Prep your Ingredients:

Slice your bread into 1 inch cubes.

Put a non stick pan on heat and add the veg oil. Add the tomatoes and cook this till the water has evaporated.

Add your chilli flakes and cook this for a few minutes.

Add the bread chunks and butter. Cook this on high so the bread gets golden and a little toasty.

In the meantime add the pepper, salt, onions and fresh chillies to the eggs and whisk well.

When the bread is looking crispy, reduce heat to med and pour on the egg mixture all over the bread and gently toss it about to coat in egg and allow for it to set.

Now gently cook this till the eggs are cooked. You will have some onions and chillies that will fall off but these are yummy when you’re eating it!

When the bread look cooked and just starting to colour and your egg is firm and scrambled, your dish is done!

Serve with ketchup!

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