Twenty-minute tomato and egg curry

Six eggs and a tin of tomatoes make a proper dinner if you treat them right. This is my emergency meal, and nobody at home knows it is an emergency.

You need

• 1 onion, chopped
• 2 cloves garlic and a thumb of ginger, grated
• 1 teaspoon each of cumin, turmeric and curry powder
• 1 tin chopped tomatoes
• 6 eggs
• Coriander, if you have it

Method

1. Fry the onion until soft, then add the garlic, ginger and spices for a minute.
2. Pour in the tomatoes and simmer for ten minutes until thick.
3. Make six hollows in the sauce and crack an egg into each one.
4. Cover and cook gently for five minutes, until the whites are set and the yolks still soft.

Eat it straight from the pan with bread or roti.