Heat olive oil in a  12 inch (30cm) frying pan over medium heat.

Add onion and cook for about 5 minutes until the onion begins to soften.

Stir in garlic and fry for a minute.

Add red bell pepper , mushrooms , green chillies and continue to saute for a minute . keep them crunchy as they have to be cooked in the gravy too.

To blanch the tomatoes take water in a pot and bring it to boil. Cook on medium flame.

Using a sharp knife, cut a shallow X on the bottom of each tomato.

Immerse tomatoes in this boiling water for a minutes or until the tomato skins split open .

Take them out in cold water and keep them there for a while till they are completely cooled down.

Now peel off their skin and chop them or mash them a little with hands. They ll look like a chunky mush.

Stir in the tomato paste first in the pan and then the blanched tomatoes and add all the spices and sugar. 

Season with salt and pepper and allow to simmer the gravy over medium heat for 10-15 minutes until it starts to reduce.

Adjust the seasonings according to your tastes.

When the gravy leaves oil and reduces , with a help of a spoon make small holes in the gravy.

Crack the eggs over these holes one in the middle and 4 around the edges of the pan.

Cover the pan and simmer for 8 to 10 minutes, or until the eggs are cooked. Make sure the yolk is a little runny and not cooked hard.

Garnish with fresh parsley or coriander and serve with crusty bread or pita. Enjoy!

People use canned tomatoes for this recipe ,But as i can’t find it around my home so i came up with this blanched tomatoes option and it worked really well so this is the best recipe to be followed if you don’t have canned tomatoes.