Egg chutney

Method

1. 

   1. Get the onions glassy

   • Peel and finely chop the onion, slit the green chilies down the middle, and cut up the tomatoes. No grating, no blending, just chop. Fewer dishes, more eating.
   • Heat the oil in a pot over medium-high heat, then add the onions, green chilies and thyme.
   • Let them cook until the onions turn translucent and glassy.

   Patience here. Glassy onions, not brown ones.

2. 

   2. Spice it up

   • Time for the good stuff. Stir in the chili powder (or masala), chili flakes, turmeric and the ginger-garlic paste.
   • Mix it all through until every bit of onion is coated and the kitchen smells like something is about to happen.

   Yes, it looks like a lot of spice. Trust it.

3. 

   3. Let the tomatoes melt

   • Tip in the tomatoes and the curry leaves (the magic, remember).
   • Stir well, put the lid on and let it simmer for about 10 minutes, until the sauce thickens and you see the oil start to separate at the top. That's your signal.
   • Stir in salt to taste and the sugar.

   Curry leaves are non-negotiable. Don't @ me.

4. 

   4. Crack in the eggs

   • Turn the heat right down.
   • Crack the eggs straight into the sauce, side by side, so they cook evenly. Don't crowd them.
   • Lid on, and let them steam until the whites are fully set.

   Resist the urge to poke them. They know what they're doing.

5. 

   5. Flip, garnish, serve

   • Heat off. Carefully flip the eggs so they get a good coating of that chutney sauce.
   • Finish with fresh coriander.
   • Serve hot with fresh bread (my preference) or roti.

   Bread first, roti if you're feeling fancy. Mop up every last bit.