A quick supper especially if you have a glut of ripe tomatoes readily available. If you dont have fresh tomatoes use tinned whole plum tomatoes, drained of their liquid. If you like you can add peas to the gravy. You could also use mozzarella cheese instead of the eggs and finish under the grill. Serve with naan or bread to mop up the juices. The recipe is from ” Ammu” by Asma Khan,
Ingredients
- 6 tbsps vegetable oil
- 3 whole dried red chillies
- 6 fat garlic cloves cut into thick slivers
- 1.25 kg fresh ripe tomatoes roughly chopped
- 1/2 tsp sugar
- 1 1/2 tsp salt
- 4 eggs
- chopped fresh coriander to garnish
Servings:
Instructions
- Heat the oil in a deep frying pan over a medium high heat. Add the dried chillies, followed by the garlic and stir fry for a few minutes.
- Add the tomatoes, sugar and salt and cook, uncovered, for about 10 minutes until you can see the oil coming to the sides of the pan.
- Carefully break the eggs into the tomato gravy. Cover, reduce the heat and cook until the eggs are done to your liking. Garnish with coriander.
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