Egg stew is a very tasty, fast and affordable meal. It's also very nutritious and healthy.
Start by pre heating the sunflower oil in your pan and once it comes up to temperature add the onions. Cook them for about a minute.
Add the curry powder and cook it for a minute.
Add ginger and garlic which you'll cook for about a minute or until they turn fragrant.
Pour in the tomato puree along with black pepper and salt to taste.
Reduce the heat , cover and simmer for five minutes.
Add the hohos, cover and leave to simmer for about a minute for them to warm up.
Beat the eggs slightly, just enough to break the yolks, and pour them, all at once, into the skillet. Cook them over low heat until they are done to your preferred level of doneness.
Add dhania or coriander leaves and turn off the heat.