Mumbai-Style Eggy Bread with Cherry Tomato & Chilli Sauce

Method

First make the sauce: heat a drizzle of oil in a saucepan over a medium heat. Add the ginger, chilli and garlic and cook for 1 minute. Stir in the tomatoes, tomato puree, sugar, vinegar and salt. Bring to the boil, reduce the heat to low and simmer for 20 minutes, stirring and squishing the tomatoes occasionally, until the liquid has reduced. Remove from the heat and allow to cool a little. I like to keep it rustic, but If you prefer a smooth sauce, blend and return to the heat for a couple of minutes.

In a large shallow dish, whisk the eggs with the milk. Add the ginger, turmeric, cumin seeds, chilli powder and green chilli. Season generously with salt and pepper and stir in the coriander. Leave the flavours to infuse for a few minutes.

Melt a tablespoon of butter with a drizzle of oil in a large frying pan over a medium heat. Dip each slice of bread into the egg mixture, letting it soak up the liquid for 30 seconds before turning over to soak the other side. Once the butter is foaming, add the soaked bread, ensuring it has a nice coating of the herbs and spices (if you like spoon a little of the spiced egg on top for flavour). Cook 1-2 slices at a time, for 2–3 minutes on each side until golden brown. If needed, transfer to a wire rack in a warm oven while you cook the remaining slices, adding a little more butter to the pan if needed.

Slice each toast into 2 triangles and place 3 pieces on each serving plate. Top with a couple of slices of crispy bacon (if using) and garnish with coriander and chilli. Add a dollop of tomato chilli sauce to the side, to serve.