Egg Sambal Shakshuka Recipe from Ottolenghi Comfort

Add 3 tablespoons of oil to a large sauté pan (for which you have a lid) – about 26cm wide – and place over medium heat. Add the mustard seeds and 10 curry leaves and cook for 1 minute until the seeds begin to pop. Add the onions and cook, stirring frequently, until they begin to color, about 7 minutes. Add ginger, garlic, coriander stalks and fresh tomatoes and cook for 5 minutes, then add the fennel spice mix. Cook until fragrant, 2 minutes, then add sambal oelek, canned tomatoes, tamarind, water, sugar and 1 ¼ teaspoons salt. Stir well and bring to a boil. Reduce heat to medium-low and cook, uncovered, until thickened, 20 to 25 minutes.