4 tbsp vegetable oil

1 large onion, peeled and thinly sliced

4 cili padi OR 2 large red chillies, thinly sliced (optional)

2 garlic cloves, peeled and minced

1 tomato OR 7 cherry tomatoes, diced

2 eggs, beaten

Salt to taste

Black pepper to taste, freshly ground

12 slices of bread, preferably stale

1 stalk spring onion, thinly sliced (optional)

SAUCE:

2 tbsp chilli sauce

2 tbsp tomato ketchup

1 tbsp light soy sauce

½ tsp sugar

1. Slice or tear the stale bread into bite-sized chunks.
2. Heat a wok on medium heat and add the vegetable oil when hot. Once the oil begins to shimmer, add the onions and chillies (if using) along with a pinch of salt. Fry for about 3-5 minutes until the onions begin to soften and brown.
3. Once the onions are soft, add the minced garlic and fry for a minute.
4. Add the tomatoes and mix well. Cover the wok and cook for about 4-5 minutes until the tomatoes have softened. Once the tomatoes are soft, remove the lid and continue frying for 1-2 minutes longer until the oil begins to split (pecah minyak).
5. Add in the ingredients for the sauce and mix well, adding 1-2 tbsp of water if it is too dry. The aim here is to have enough sauce to coat the bread.
6. Once the sauce begins to bubble, add the pieces of bread and increase the heat to high. Stir to coat all of the bread with the sauce. If the bread is still hard and not absorbing the sauce well, cover the wok and reduce the heat to medium, continuing to cook for about a minute to soften.
7. Once the bread is coated with the sauce, increase the heat to high and pour in the beaten eggs. Stir well to coat the bread with the egg mixture. Little ‘omelette’ pieces that don’t manage to cling to the bread are desired, so don’t fret if you find that not all the egg is clinging to the bread.
8. Turn off the heat. Garnish with sliced spring onions and serve.