One-Wok Red Onion and Bread Stir-Fry
This has to be one of the most nostalgic breakfast recipes - it takes me right back. This was my mum's thrifty way of using up bread that was very close to its sell-by date, with ingredients she always had at home, like onions, chillies and coriander. Bread never lasts long enough in our house to go out of date, but I make this recipe just for the trip down memory lane. When you toast the bread in the pan long enough for it to get crispy, the onions soften and the cooked-out chillies will mellow. Finally add the egg to weld it all together, with a dash of fresh coriander. It makes for the heartiest breakfast, and we still eat it the way I did twenty years ago - all together in a circle on the floor, with six forks.
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