‘Indian’ poached eggs (an Ananana Annananann* recipe):
Fry off finely chopped half onion and half green pepper, add tin of chopped tomatoes, half teaspoon turmeric, half/full teaspoon cumin, pinch of cayenne pepper (adjust spices to what you like). Simmer for five mins or so then make four hollows with back of spoon and crack in eggs and simmer until cooked as you like. Serve on thick, toasted good quality bread. Hungry now.
*That lass that did some Saturday Kitchen stuff, not the ex-UN bloke.