RECIPE: Spiced Eggy Bread with Chilli Sauce

Try this comfort dish from Mr Singh's Cookbook

Posted: 15.11.16

A cookbook that everyone needs in their life, Mr.Singh's Fabulous Fiery Cookbook, isn't just filled with tantalising foodie photos and recipes, it's a celebration of family cooking filled with fun anecdotes from The Singh Family. They already have their own range of cooking sauces (stocked in Selfridges, Sainsburys, Tesco and over 450 independent shops) and now they're letting you into their kitchen. Learn how to make Paneer with Granny Singh, Sweet and Sticky Chilli Chicken with Mr. Singh himself or Mamma Singh’s take on the British classic fish and chips, Cod with Punjabi Pesto. You'll even be let in on the secrets of how to make some of Mr. Singh’s signature sauces. Different to other Indian recipe books, it would made for a great gift or buy a copy for yourself to get some new culinary ideas. One of our faves from the book is their eggy bread recipe: perfect brunch food on wintery weekends. Try it for yourself and share your creation with the hashtag #MrSinghsCookbook


We loved this bread when we were young children, mum used to make it on rainy days when we would all gather in the kitchen to listen to the rain pouring down. Despite these fond childhood memories, the spices here give this eggy bread a distinctly more grown-up flavour than more traditional versions. I like mine slathered in chilli sauce, but you can use a much, or as little, as you like.


Serves 5

7 eggs
10 slices white bread
½ tsp salt
½ tsp chilli powder
1 fresh green finger chilli, finely chopped
½ tsp garam masala
2 tsp milk
1 handful finely chopped coriander (cilantro) leaves
2 tbsp vegetable oil, for frying
Mr Singh’s Hot Punjabi Chilli Sauce or Basic Chilli Sauce to serve

Break the eggs into a large mixing bowl and beat to combine. Add the salt, chilli
powder, fresh chilli, garam masala, milk and most of the coriander (cilantro) to the
bowl and mix to combine.

Place a large frying pan or skillet over a medium heat and add the oil. Once the oil is hot, take a slice of the bread and dip it into the egg mixture to thoroughly coat. Place the bread into the hot pan and leave to cook for around 40 seconds, then carefully flip the bread to cook the other side for another 40 seconds.

Transfer the bread to a warm plate lined with kitchen paper while you repeat the process for the remaining slices.

Once all the bread is cooked, divide the slices between 5 serving plates

Mr. Singh's Fabulous Fiery Cookbook (£14.99) is published by Pavilion Books is out now

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