Preheat your oven at 180 degree Celsius.
Grease a muffin tray generously using butter.
Remove the sides of the bread and flatten it using a rolling pin.
Cut the flattened slice in half diagonally. Press the two halves in a muffin crater, to make a cup. Repeat with all the slices.
Brush a little melted butter on the bread slices. Bake in the oven for 3 minutes just to firm up the bread cups.
Take out the bread cups from the oven.Add chopped onions, tomatoes and capsicum in each cup. Sprinkle some mixed herbs and salt.
Break the eggs one by one, separate the yolks and the egg white. Add one yolk at a time to each cup. Slowly pour the egg white from one side. The cups would not accommodate whole of the egg white so be careful not to overflow the cups. You may reserve the remaining egg white for making a healthy egg white omelet.
Sprinkle salt and pepper. Bake in a preheated oven for 13-15 minutes. Till the egg whites are cooked and the yolk is still a little runny.
I personally don’t like a very runny yolk to I bake it a little longer till I get a jelly like yolk.
Take out from the oven, run a knife on the edges of the cups and release them slowly.
Sprinkle green coriander and chili flakes. Dot with chili sauce or tomato ketchup and enjoy it while it’s still hot.
