Zing Bruschetta!

Zing Bruschetta!


This <15 min wonder makes prepping brunch after that brutal hangover something you'll actually look forward to. 

Serves 2 


  • 2 slices of your favourite bread (we used Sourdough)
  • 250g grape tomatoes
  • 2 jalapeno peppers (or any other fresh hot pepper)
  • ½ bunch of asparagus 
  • 2 eggs
  • 2 tbsp Zing Mogambo Spiced Garlic Spread
  • 1 tsp canola oil (or whatever oil you typically cook with)
  • 1 tbsp of Zing Hakka-ish Chili Oil (optional)


  1. Bring pot of water to boil, preheat broiler. Preheating everything makes cooking much quicker. Do it.  
  2. Toss the veggies in oil and place under the broiler until browned and blistered. You want the veggies to maintain their texture, so just taste a couple pieces as you go to make sure they're done. Tasting throughout the cooking process is generally a good idea so you'll know when to adjust for cook times and flavour! 
  3. Toast bread under broiler while its still hot or use a toaster if you’re feeling extra lazy. Get it nice and toasty so it can absorb the moisture of the veggies without going soggy and gross.
  4. Poach the eggs to your liking. (Poaching Coles Notes: boiling water plus a drop of vinegar, add the egg in, then lower heat for approx. 2 minutes). You can soft boil the eggs (~5 mins) if the thought of perfectly poaching an egg stresses you out. 
  5. Spread Mogambo on bread, place veggies and egg on top.
  6. Finish with Hakka-ish if your chillies aren’t hot enough for you to impress your friends.


About Mogambo
A fan favourite! Mogambo Spiced Garlic Spread has a smooth garlicky sweetness + a bright, lemony tang + a little spicy kick + perfumed with turmeric earthiness. 

Why did we name our spiced garlic spread after a much-memed movie baddie from '80s Bollywood? It's a vibe.