Recipe: Eggs in tomato curry sauce.

If you read Mark's blog, you will know that at the moment we have tomatoes. We have a LOT of tomatoes. In fact we have a glut of them - not that we are complaining, as they are delicious. And they mean that a tomato-heavy sauce like this costs practically nothing to make. However if you aren't lucky enough to have a glut of tomatoes, you could use a tin of chopped tomatoes instead - it would still make a very cheap meal. It's a sort of cross between a curry and a shashouka (which I can neither spell nor pronounce) - anything involving eggs and spices is a guaranteed hit with me!

You will need (for two generous helpings)

500g ish of roughly chopped tomatoes (or a large tin)
1 small onion, chopped
1 dessertspoon of curry powder
1 dessertspoon sunflower or rapeseed oil
4 free range eggs
seasoning

Ideally, cook this in a shallow, wide pan with a lid.

Chop the onion and fry gently in the oil until soft. Stir in the curry powder and cook for 2 minutes. Mix in the tomatoes, reduce the heat to very low, cover and cook for about 30 minutes until the tomatoes have collapsed into a thick sauce. Check from time to time to make sure the sauce isn't boiling dry, and add a little hot water if necessary.

Taste and season, then make four depressions in the sauce (you'll need to do it one at a time or they'll fill up again) and break an egg into each. Cover and cook until the eggs are done to your preference.

Serve with rice or bread to mop up the juices.

Being an absolute bargain to make, I'm sharing this with Credit Crunch Munch at Utterly Scrummy and Fuss Free Flavours