Heat the oil in pan on medium heat

Add the finely sliced onions and cook for 3-4 minutes on medium heat until softened and golden brown ensuring that you stir continuously so the onions do not stick to the pan

Add the chopped tomatoes and cook for a further 3-4 minutes until softened

Add the salt, chilli powder, turmeric powder and green chilies then cook the spices for 3-4 minutes

Peel the potatoes and cut into bite-size chunks – sometimes I leave the skin of the potatoes, but it is up to personal preference

Add the potatoes along with the water and bring to a gentle boil before covering with a lid to allow to simmer on low heat for 15-20 minutes

Crack the eggs into the curry then gently mix into the curry and cook for 3-4 minutes on low heat until the eggs are cooked through

Serve with chapatti or naan bread then enjoy!