RCI-EG.002.0026.001
French Toast
French Toast is a common breakfast item made by frying a piece of bread soaked in an egg batter. French toast was developed as a way to use day-old stale bread.
Prep40 min
Cook25 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- egg for every 2 slices of bread1 unit
- approximately 1/4 cup (60ml) milk (more for softer1 unitless egg-like French toast; less for firmer, more egg-like toast)
- 2 slices
- butter (best)1 unitmargarine, or oil
- vanilla extract or similar extract1/2 teaspoon
- - 1 teaspoon nutmeg1/4 unitcinnamon or other powdered spice suitable for sweet items
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
Method
1
Toast cumin seeds in a large, heavy-bottomed pan over medium heat for 1–2 minutes until fragrant, then remove and set aside.
2 minutes
2
Heat the olive oil in the same pan over medium heat, add the sliced onions, and cook for 8–10 minutes, stirring occasionally, until softened and translucent.
9 minutes
3
Add the red and yellow pepper strips to the pan and cook for 5–7 minutes, stirring occasionally, until they begin to soften.
6 minutes
4
Stir in the muscovado sugar, toasted cumin seeds, bay leaves, thyme sprigs, chopped parsley, and chopped coriander, then cook for 1–2 minutes to combine the flavors.
2 minutes
5
Dissolve the saffron threads in 50 ml of warm water and add to the pan along with the remaining up to 200 ml of water (adjust quantity based on desired sauce consistency), then season with a pinch of cayenne pepper, salt, and black pepper.
6
Bring the mixture to a gentle simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
9 minutes
7
Gently crack one free-range egg into each well, being careful not to break the yolks.
8
Reduce the heat to medium-low, cover the pan loosely with a lid or foil, and cook for 5–7 minutes until the egg whites are just set but the yolks remain runny.
6 minutes
9
Garnish with fresh coriander and extra parsley, then serve the shakshuka directly from the pan with warm flatbread on the side.