Egg chana masala (chickpea curry with eggs cooked in the masala)

Heat 2 tbsp oil in a pan on medium-high.

Add finely chopped onions with a sprinkle of salt and fry on medium until pale and translucent.

Add 1 tsp finely grated garlic and fry about a minute to lose the raw smell.

Add half a cup of canned crushed tomatoes, then 1 tsp Kashmiri red chili powder, half a tsp turmeric, 1 tsp ground coriander and half a tsp ground cumin.

Stir on medium until the tomatoes turn pasty and somewhat jelly-like.

Add two whole green chillies, then the drained and rinsed can of chickpeas.

Stir 2 minutes on high, then add half a cup of hot water, 1 tsp salt, half a tsp garam masala and black pepper. Cover on low for 2 minutes.

Add two chopped green peppers and a splash of water if dry; cover one more minute.

Add a generous shower of coriander leaves.

Make space in the pan and slide in eggs, each cracked first into a bowl so the yolk does not break. Sprinkle red chilli flakes and kasuri methi on top.

Cook on medium-low until the white sets. Serve sunny side up, or turn each egg to coat in the masala and take the pan off the heat at once to keep the yolks soft.

Serve with bread, roti, paratha or hot steamed rice.