“In my family, everybody had to cook. There was a roster. The cooking was shared amongst four, but mum took the brunt of it. So I guess, having to cook every week, got me in the habit and taught me about food. I think I collected recipes as I travelled around and met new people. Now I have a very practical relationship with cooking. I cook sauces in bulk and freeze it. I cook beef and vegetable broth to make soups out of. I cook nonna’s italian tomato sauce to make pasta, pizza, baked beans, baked eggs out of.”
Combining his love for fresh tomatoes on bruschetta, eggs on toast with mayo and pickles – Joshua created this quick and tasty no frills curried pickle salsa served on top of his Dad’s style smashed egg toast, a childhood favourite. Just like this creative combination, Joshua also teamed up with his musician Dad in their band DreamGood.
“Singing harmony with my Dad is amazing, our voices just blend nice – like one voice but with two timbers of it.”
When he’s not smashing egg onto bread or jamming music with his Dad, you can find Joshua drawing away here.
No Frills Curried Pickle Salsa on Smashed Egg Toast
Prep time: | Cook time: | Serves 2
- 2 large tomatoes
- 6-8 gherkins (Sweet and Spiced) depending on their size
- 4 tbs mayonaisse
- 2 tsp Keens curry powder
- 4 eggs
- 4 pieces of bread
- cooking oil
- Curried Pickle Salsa. Chop the tomatoes and gherkins into bitesize then mix well with mayonnaise and curry powder.
- Smashed Egg Toast. Heat up some cooking oil on a frying pan on medium heat. Break the eggs into the pan then smash down the bread onto the egg breaking the yolk. Try and get the egg evenly on both sides of bread. Fry the egg bread until cooked. It should look yellow and a little bronzed.
- Serve the curried pickle salsa on smashed egg toast and enjoy.