Egglesss Shakshuka on Toast

“This dish,
Favorite and rare,
Ripped apart
And made so bare.
No eggs
None at all,
Only the basics
Answer the call.
Native flavors
Secured with a twist,
Featuring on a Vegan’s
Daily wish-list.”
4 slides of brown bread
2 teaspoons olive oil
2 ripe tomatoes, chopped
½ cup onions, sliced lengthwise
½ cup mixed green, red and yellow peppers, chopped
3 cloves of garlic, crushed
1 green chili or jalapeno, sliced
½ teaspoon dry basil (fresh basil leaves preferred)
¼ teaspoon turmeric powder
¼ teaspoon cumin powder
1 teaspoon mustard sauce
1 teaspoon mayonnaise
½ cup mashed potatoes
2 teaspoons grated cheese (cheddar or gouda)
Salt, pepper to taste
Heat oil in a pan. Fry the onions and garlic till they are brown. Add the tomatoes, chili/jalapeno and basil, and cook till the tomatoes are tender and pasty. Stir in peppers and the remaining dry spices and cook on medium flame for 3-4 minutes.  
Mix the mash with mustard and mayonnaise in a cup and keep aside.
Take a slice of bread. Cut it into 4 squares. Spread the mash on one of the squares, followed by the tomato mixture. Sprinkle some cheese on top. Do this for all the pieces of bread. Grease a plate or baking dish and bake the pieces in a pre-heated oven at 180 degree C for 6-8 minutes.
Yummy with coffee!