‘As a child my family’s menu consisted of two choices: take it or leave it.’ – Buddy Hackett


This recipe is neither authentic nor accurate. It’s really just more of a concept than a recipe. Add anything you think makes sense, get rid of anything you think doesn’t. The point here is fuss free, hassle free cooking.

Recipe adapted from too many places to list

Serves 1 very hungry person or 2 not so hungry people

What you’ll need:

3-4 chopped tomatoes

1-2 chopped onion

3 eggs

1/2 tsp red chilli powder

1-2 bayleaves

1 tsp cumin powder

3 -4 chopped garlic cloves

Salt and pepper to taste

Fistful of chopped up sausage (optional)

1 chopped bell pepper (optional)


How to:

1. Heat oil in a small pan and add garlic. Once you can smell the garlic, add onions and saute till nicely browned.

2. Add tomatoes and all spices and cook till the tomatoes are soft and soupy. Add sausage and bell pepper if using and cook for another couple of minutes.

3. Pour the tomato mix into an oven safe container and crack the eggs on top. Bake at around 180C for 10-15 minutes (till the eggs are set and the whites no longer translucent).

Note: If you can’t be bothered to turn on your oven, you can also crack the eggs into the tomato mix on the stove and let it simmer till the eggs are set.


‘French Toast? Yeh sirf India mein milta hain’ – Kangna Ranaut in Queen

French Toast

What you’ll need:

Stale bread

2 eggs

1 cup milk

1/4 cup sugar

2tbsp butter

For the stewed pears – (you could easily substitute apples here)

2 pears skinned and chopped into blocks

1/2 tbsp butter

1/2 tsp cinnamon

1/2 tsp nutmeg

3 tbsp sugar

How to:

1. Mix egg, sugar and milk together. Soak slices of stale bread in the mix.

2. Heat butter on a pan and places slices of toast. Let brown on one side and then flip.

3. For stewing the pears, combine all ingredients for stewing in a small pan and simmer till the pears start to soften.

4. Serve the french toast with butter, maple syrup, fruit compote, jam, marmalade, honey and/or stewed pears.