• Yield: Serves 4

This version of eggy bread comes from Kolkata, where street vendors set up their street food stalls on Park Street and Fairlie Place in the business district at noon each day, collectively they will feed the hundreds of workers who pour out of their offices in search of tasty nourishing foods—this simple snack is filling and super delicious.


  • 4 thickish slices of good white bread

  • 3–4 organic, free-range eggs

  • 1 small onion, finely chopped

  • 1 green chili, seeded and chopped

  • 4 tablespoons chopped cilantro

  • rock or sea salt and freshly ground black pepper

  • olive oil, for frying

One Pot Feeds All by Darina Allen


First lightly toast the bread (in Kolkata it is grilled over charcoal). Whisk the eggs in a flattish dish; add a pinch of salt and the finely chopped onion, green chili, and cilantro.

Dip one slice of bread into the egg, then flip over to make sure it is saturated on both sides.

Warm a little oil in a large frying pan until sizzling. Slap in the soaked bread.

Repeat with the remaining three slices and use up all the egg. Cook until crisp and golden on both sides.

Cut into quarters, sprinkle generously with salt, and serve.

Excerpted from One Pot Feeds All by Darina Allen. Copyright 2020 Kyle Books.