By Asma Khan 

SERVES 4

This is a perfect dish if you need to cook a satisfying meal in under 30 minutes and do not have a lot of ingredients to hand. If you have a glut of tomatoes from your allotment or garden, this is a good way to use up some of the tomatoes that may be getting a bit overripe. If you do not have fresh tomatoes, you can substitute tinned tomatoes; drained whole plum tomatoes are better than chopped ones, which have too much liquid and would take longer to cook down. You could add a tin of sweetcorn to the gravy, and instead of the eggs you could add mozzarella and finish it under the grill.

INGREDIENTS

• 6 tbsp vegetable oil
• 3 whole dried red chillies
• 6 garlic cloves, cut into thick slivers
• 1.25kg fresh tomatoes, roughly chopped
• 1⁄2 tsp sugar
• 11⁄2 tsp salt
• 4 eggs
• chopped fresh coriander, to garnish

METHOD

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 and add to the tomato gravy. Cover, reduce the heat and cook until the eggs are done to your liking. Garnish with coriander.

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Excerpted from Ammu by Asma Khan Copyright © 2022. Photographs by Urszula Soltys. Published by Interlink Publishing.