My Hungry Husband

I’ve been going through a phase where I really enjoy eating food from my childhood. Making this reminded me of my Nanima. We would go to her house in Bethal, Mpumalanga and since it was an hour and a half drive from the airport she would always bring us snacks. My Nanima’s version of snacks were Tupperware’s filled with food. Steak rolls with piccalilli, chicken samoosas and bedawali bread. Besides those times we often ate this on a Saturday morning. She would make both the masala and sweet french toast versions for us. We were so spoilt! I wonder if she remembers this as vividly as I do.


Bedawali bread


You can make this with as many ingredients that you have…or substitute to mix it up.

  • 2 eggs
  • splash of milk
  • 4 slices of bread
  • 1 tsp red masala (red chilli, ginger, garlic paste)
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp haldi/tumeric
  • salt to taste
  • fresh chopped coriander optional


  1. Beat the eggs in a flat bowl. It needs to be wide enough for the slices of bread to fit into.
  2. Add a splash of milk – just enough to turn the eggs into a runnier mixture. We’re not making bread pudding here.
  3. Add your spices and masala and mix. If you are adding the coriander add it now.
  4. Dip each slice of bread into the egg mixture, and fry in a hot pan with some oil.
  5. Drain on a paper towel and enjoy as breakfast, as a snack or a light lunch.


Two eggs makes enough for four slices of bread. If you are making for one, use 1 egg and 2 slices of bread. If you don’t have red masala, add ingredients separately. You don’t need to add the ginger you can also just add red chili and garlic paste depending on your preference.



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