Ingredients:
Firm tofu, cubed
Indian curry sauce
marinated garlic cloves
Tomatoes
3 Eggs

Cut the tofu into cubes and dice five garlic cloves. Fry in a pan in olive oil over medium heat until browned, about 10 minutes. Add chopped grape or cherry tomatoes. Stir in half a jar of curry sauce and simmer. Lower the heat and create spaces in the sauce mixture for the eggs. Crack three raw eggs into the spaces. Cover with a lid so the steam cooks the eggs. Once the egg whites are fully cooked, sprinkle with pepper or spices and serve. Serves three.