Add tomatoes and ginger-garlic paste and simmer for 2 minutes.
Add chillies, red chilli powder, turmeric, and pepper powder.
Add soy sauce, and salt, and simmer for a minute.
Add 1/2 cup of water and let it boil till the gravy thickens.
Add egg and coat in the gravy.
Cook for 5 minutes.
Serve with toasted bread.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.