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    Joe Wicks' Masala Eggy Bread with Quick Tomato Relish

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    Joe Wicks' Masala Eggy Bread with Quick Tomato Relish

    • Cooking time: 30 minutes

    Serves: 2


    • 6 eggs
    • 2 tsp garam masala
    • 2 tsp ground turmeric
    • 1⁄2 tsp cayenne pepper
    • salt and black pepper
    • 4 medium slices of bread
    • 1 tbsp coconut oil
    • 1⁄2 tsp brown mustard seeds
    • 2 cloves garlic, finely chopped
    • 1⁄2 red onion, peeled and finely diced
    • 3cm ginger, peeled and finely chopped
    • 1 green chilli, finely sliced
    • 1⁄2 tsp ground cumin
    • 1⁄2 tsp ground coriander
    • 2 large ripe tomatoes, roughly chopped into chunks
    • handful of fresh coriander, chopped, to serve


    1. Whisk together the eggs with the garam masala, turmeric and cayenne pepper and a good pinch of both salt and pepper. Pour the mix into a baking dish, or something deep and wide. Lay the bread slices in the mix and turn them over a few times to start them soaking well.

    2. Soak the bread for 5–10 minutes, turning every now and again.

    3. Meanwhile, make the relish. Melt half of the oil in a saucepan over a medium to high heat, then add the mustard seeds. Fry for 30 seconds, then add the garlic, onion, ginger and green chilli and fry, stirring regularly, for 4 minutes.

    4. Sprinkle in the cumin and coriander and stir to combine. Slide in the tomatoes and turn the heat down a little (if your tomatoes aren’t very ripe, add a splash of water). Cook the relish for 10 minutes, stirring every now and again.

    5. It is likely you will have to cook the eggy bread in two batches. So melt half of the remaining oil in a large non-stick frying pan over a medium to high heat, then cook the bread gently for about 2 minutes on each side. It should be golden brown on the outside and cooked all the way through. Transfer the bread to a piece of kitchen roll to blot off excess oil, then wipe out the pan and repeat the process with the remaining oil and soaked bread.

    6. Serve up the eggy bread with the relish and a sprinkling of chopped coriander.

    7. Cover the leftover relish and keep it in the fridge for up to 5 days.

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