Contains: Wheat, Gluten, Egg, Milk, Sulphites
May Contain: Mustard, Sesame, Tree Nuts, Peanuts, Soy, Fish, Shellfish
Tip: To shorten your cooking time in Step 5, you can fry 2 slices of bread in 2 skillets at the same time. For 4 servings, fry bread in 2 batches.
Wash cilantro, green onion, and tomatoes. Pick and chop cilantro leaves. Thinly slice green onion. Cut avocado in half, remove pit and cut into ½ inch slices. Cut shallot into ⅛ inch slices.
Prepare Sweet Tamarind Sauce
In a small bowl, whisk together tamarind concentrate, maple syrup. Add both sambal oelek and salt to taste.
Prepare Egg Dip
Crack eggs into a large mixing bowl. Add milk, spice blend, half of the cilantro, and whisk. Season with salt and pepper.
Toast cumin seeds in a skillet over medium heat for 2-3 minutes, or until fragrant and beginning to pop. Add cumin seeds to a second mixing bowl. Whisk with white wine vinegar and coconut sugar until sugar dissolves. Add 1 tbsp. (2 tbsp. for 4 servings) olive oil, half of the green onion, and cilantro. Cut tomatoes into wedges. Add tomatoes and shallot to mixing bowl. Season to taste with salt and pepper.
Fry Masala Egg Bread
Heat same skillet over medium-high. Submerge 2 pieces of sourdough bread into egg dip to coat evenly. Add 1 ½ tbsp. butter to skillet. Turn heat to high. Remove bread from egg dip and let excess drip off. Place bread in hot skillet and cook for 2-3 minutes per side, until golden, crispy, and puffy. Set bread aside, add 1 ½ tbsp. butter to skillet, and repeat with remaining bread slices.
Cut masala egg bread in half diagonally and place on serving plates. Add marinated tomatoes and sliced avocado next to bread. Season avocado lightly with salt. Drizzle sweet tamarind sauce on egg bread. Garnish with remaining green onions. Enjoy!