4 teaspoons vegetable oil
1 shallot, minced
2 tablespoons grated fresh ginger
1 can (28 ounces) chopped tomatoes with juice
2 small green chilies, chopped
2 teaspoons turmeric
1/2 teaspoon cumin
1/4 cup cilantro, chopped
Sea salt and pepper, to taste
1. Heat oil in a 9-inch skillet over medium heat; add the shallot, garlic and ginger; cook 5-7 minutes. Add the tomatoes and their juice, and the chilies, turmeric, cumin and cilantro. Season with salt and pepper. Cook, stirring occasionally, until the tomatoes are soft and the sauce has thickened, about 15 minutes.
2. One at a time gently slide an egg into the skillet over the mixture, arrange all over the tops. Cover and cook until eggs are done, about 5-10 minutes. Season with salt, pepper an, chilies and cilantro. Gently slide onto a plate.
Yields: 4 servings
Adapted from The Martha Stewart Living Cookbook, The New Classics