Fusion Shakshuka

Fennel seeds, 1½ tsp
Cloves, 2 whole
Cardamom pods, 2, seeds only
Cinnamon, ½ tsp, ground
Curry powder, 1½ tbsp, medium
Olive oil, 60ml, divided
Black mustard seeds, ½ tsp
Curry leaves, 20, divided
Red onion, 1 (about 160g), halved and thinly sliced
Ginger, 10g, peeled and finely grated
Garlic, 5 cloves, crushed
Coriander, 10g, stalks finely chopped, leaves kept for serving
Cherry tomatoes, 150g
Sambal oelek, 2 tsp
Crushed tomatoes, 1 x 400g tin
Thai tamarind concentrate, 100ml
Water, 300ml
Palm sugar, 15g (or light brown sugar)
Eggs, 5
Salt and black pepper, to taste

Dry-toast the fennel seeds, cloves and cardamom seeds in a small frying pan over medium-low heat for about 2 minutes, until they smell fragrant.
Grind the toasted spices to a fine powder, then stir in the cinnamon and curry powder. Set aside.

Heat 45ml of the oil in the sauté pan over medium heat. Add the mustard seeds and half the curry leaves and cook for a minute, until the seeds start to pop.
Add the onion and cook for about 7 minutes, stirring often, until it begins to colour.
Stir in the ginger, garlic, coriander stalks and fresh tomatoes and cook for 5 minutes more.
Add the spice mix and cook for 2 minutes, until fragrant.
Add the sambal oelek, tinned tomatoes, tamarind, water, sugar and 1¼ tsp salt. Stir well and bring to a simmer.
Lower the heat to medium-low and simmer uncovered for 20–25 minutes, until the sauce has thickened.

Make 5 small wells in the sauce and crack an egg into each. Season each egg with a little salt and pepper.
Cover and cook for 7–8 minutes, until the whites are set but the yolks are still soft.

While the eggs cook, heat the remaining 15ml of oil in a small pan over medium heat. Fry the rest of the curry leaves for about a minute, until crisp and fragrant.
Spoon the curry leaf oil over the eggs, scatter with coriander leaves and serve.

Serve with your favourite bread.