These eggs poached in a spicy tomato sauce are great for a weekend breakfast or brunch when want to knock something up out of store cupboard staples (they also sort your hangover out as well). You can dial the chilli up or down to suit your tastes and sprinkle parsley, coriander or chives over instead of the mint. The limes to squeeze over add a nice touch but they’re not essential. Eat it with any type of bread you have in to mop up all those fragrant juices.
1 large onion, chopped
2 tins of tomatoes, mashed with a potato masher
4 or 5 eggs
1/4 tsp cumin
1 tsp coriander powder
1 tablespoon paprika
1 tsp garam masala
1/4 tsp chilli powder plus chilli flakes to sprinkle over
1 tsp tamarind paste (or a dash of cider vinegar if you don’t have tamarind)
Pinch of sugar
3/4 tsp salt
Gently fry the onion in a little oil until softened but not browned, then throw in the spices. Cook over a gentle heat until the spices are cooked out, stirring all the while. Add a little water if they’re sticking to the pan. Add the mashed tomatoes, sugar, salt and tamarind. Simmer for 10 minutes. Make an indentation for each egg and carefully crack them into them. Cover and cook on low until the eggs are just poached.
Sprinkle over a few chilli flakes, some chopped herbs of your choice (but don’t worry if you’ve haven’t got any in). Serve the pan straight to the table with lots of bread.