Masala eggy bread WITH QUICK TOMATO relish

Serves 2, carb refuel

6 eggs 2tsp garam masala 2tsp ground turmeric /2tsp cayenne pepper 1 Salt and black pepper 4 medium slices of bread 1tbsp coconut oil /2tsp brown mustard 1 seeds 2 cloves garlic, finely chopped

1 / 2 red onion, finely diced 3cm ginger, peeled and finely chopped 1 green chilli, finely sliced 1 / 2 tsp ground cumin 1 / 2 tsp ground coriander Salt and black pepper 2 large ripe tomatoes, chopped into chunks Fresh coriander, chopped, to serve STEP 1 Whisk together the eggs with the garam masala, turmeric and cayenne pepper and a good pinch of salt and pepper. Pour the mix into a baking dish. Lay the bread slices in the mix and turn them over a few times to start them soaking well. STEP 2 Soak the bread for 5–10 mins, turning every now and again. Meanwhile, make the relish. Melt half the oil in a pan over a medium heat, then add the mustard seeds. Fry for 30 seconds, then add the garlic, onion, ginger and chilli. Fry for 4 mins. STEP 3 Sprinkle in the cumin and coriander and stir. Slide in the tomatoes and turn the heat down a little. Cook the relish for 10 mins.

STEP 4 Melt half of the remaining oil in a large non-stick frying pan over a medium to high heat, then cook the bread for about 2 mins 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 and repeat the process with the remaining soaked bread.

STEP 5 Serve with the relish and chopped coriander.