Shape the bread tacos

• Press the potato masher into each slice of bread to create a taco shell shape.
• Wrap the shaped slices in foil to hold the curve, keeping the cut-off crusts aside.

Bake until golden

• Brush the shaped bread with olive oil and season lightly with salt.
• Bake at 200 °C until golden and crisp.

Fill with cheese and sauce

• Spoon tomato sauce into each toasted shell.
• Fill generously with grated mozzarella.

Bake until the cheese melts

• Return the filled tacos to the oven until the cheese is fully melted and bubbling.

Fry the crusts (optional)

• Fry the reserved crusts in a hot pan with a little oil.
• Crack in the egg and fry until set, then serve alongside.