4 eggs
1 - 2 tbsp thai red curry paste
300 ml tomato passata
200 g cherry tomatoes (halved)
100 ml coconut milk
4 kaffir lime leaves
1 tsp fish sauce (or to taste)
1 tsp sugar (or to taste)
1 tbsp vegetable oil
| Make sure the seasoning of the sauce is perfect before adding the eggs. It’s very difficult to stir the sauce once the eggs are cooking in it!
Serve alongside crusty bread!