Shakshuka tomato curry
Shakshuka is a Middle Eastern breakfast dish. I have made it Sri Lankan by using tomato curry rather than a spiced tomato sauce. Curries make wonderful leftovers and most freeze well. This is one such example, it is such a treat to have leftover tomato curry from the night before.
Ingredients – serves 2-4

For the tomato curry:

• 700g vine-ripened tomatoes, (preferably Datterini)

• 1 tbsp coconut oil or rapeseed oil

• Handful of curry leaves

• 6cm piece pandan (optional)

• 1 cinnamon stick, broken

• 1 tsp fenugreek seeds

• 1 tbsp roasted curry powder 

• 1 tsp paprika

• 20g garlic, finely chopped

• 1 small red chilli, thinly sliced

• 20g fresh root ginger, peeled and finely grated 

• Freshly ground black pepper

• 250g red onions, halved and finely sliced

• 130ml coconut milk

• 100ml water

• 1 tsp jaggery or dark brown sugar

• 2–3 good-quality salted anchovies, roughly chopped

• 1 tbsp fish sauce

• Sea salt


To serve:

• Ghee

• 15g fresh coriander leaves

For the shakshuka:

• 4 eggs

• 5 anchovies (optional)

• 150g full-fat yoghurt

• 10g garlic, grated

• 1 tsp kithul or maple syrup

• Sea salt


To serve:

• Lime wedges

• Pol roti or buttered toast

• 15g fresh coriander leaves

• Smoked paprika/cayenne pepper (optional) 



Slice the tomatoes in half and place in a bowl. Heat the oil in a large frying pan or wok and, when it’s about to smoke, add the curry leaves, pandan, cinnamon stick, fenugreek seeds, curry powder, paprika, garlic, chilli, ginger, black pepper and the onions with one teaspoon of salt. Stir fry for a couple of minutes then turn down the heat and sweat for 15 minutes or until the onions are soft and sweet. If it begins to stick you can add a splash of water.

2. Add 100ml water and the coconut milk and simmer for five minutes. Finally, add the tomatoes, black pepper, jaggery or sugar, anchovies and fish sauce. Simmer for another
10 minutes until the tomatoes are just cooked, then leave to cool and check the seasoning. Serve with ghee stirred in to thicken the curry and make it glossy, plus the coriander leaves.

3. To make the shakshuka, preheat the oven to 180°C/fan 160°C/gas 4. Get a large, shallow pan, one that you don’t mind bringing to the table and can go in the oven. Heat the curry until it’s hot, then drain a little of the liquid. Make four dents in the curry and crack the eggs into them. Season the yolks with salt and black pepper. Scatter the anchovies over the top. Cover the pan and place in the oven and cook for 10 minutes until the egg white is just set.

4. While the pan is in the oven, season the yoghurt with the grated garlic, syrup and a pinch of salt.

5. Remove the pan from the oven and serve immediately with the yoghurt, lime wedges, coriander and warm pol roti or buttered toast. A sprinkle of smoked paprika or cayenne is nice, too.