1. Heat the oil in a shallow frying pan over medium heat.
2. Add 2 tablespoons of Atrangi Curry Masala Paste and cook for 2–3 minutes until fragrant.
3. Stir in 100ml water to loosen the paste into a rich masala sauce and let it simmer for 2 minutes.
4. Using a spoon, make four small wells in the sauce and crack an egg into each well.
5. Cover with a lid and cook for 5–7 minutes, or until the egg whites are set and the yolks are cooked to your liking.
6. Finish with fresh coriander and serve immediately with warm naan, pav or crusty bread.
Tips:
