Egg Chutney

Peel & chop onions & set aside.

Rinse & cut green chilies down the middle.

Grate or blend tomatoes & place into a bowl. To grate tomatoes, simply slice tomatoes in halves & grate only the flesh of the tomatoes. Discard of the peel. If you are blending them, cut off the ends & blitz with the peel.

To a pot on medium-high heat add in the onions, green chilies & thyme.

Mix & allow to simmer until onions are translucent.

Thereafter, add in the chili powder or masala, chili flakes, turmeric powder & the ginger & garlic paste. I add chili powder to give this dish colour but this can be omitted if preferred.

Mix well.

Add in the grated or blended tomatoes & curry leaves.

Mix well.

Cover with a lid & allow the tomatoes to cook for around 10 minutes or until thickened & the oil surfaces.

Once the tomatoes have cooked,  add salt to taste & the sugar.

Mix well.

Lower the heat & crack in the eggs. Add them side by side so that they will cook evenly rather than one over another.

Try not to allow the yolks to bust, but if it does, it’s not a problem. Cover with a lid so that the eggs can cook faster with the steam.

When the eggs are cooked, turn off the heat.

Carefully flip the eggs so that in can be covered in the tomato chutney.

Garnish with dhania (coriander).

This meal goes best with bread, roti or phutu.