In a large saute pan with a lid, heat the vegetable oil on a medium heat. Add the kaffir lime leaves and allow the fragrance to infuse the oil.
Add the cherry tomatoes and saute, then stir in the curry paste. Cook for 20-30 seconds, until aromatic.
Pour inthe passata, and stir in the fish sauce, sugar and coconut milk.
Cover the pan, leaving a slight gap for steam to escape. Simmer the sauce for 10-15 minutes, to allow it to reduce and thicken.
Taste and adjust the seasoning with fish sauce and sugar.
| Make sure the seasoning of the sauce is perfect before adding the eggs. It’s very difficult to stir the sauce once the eggs are cooking in it!
Crack each egg onto the sauce carefully.
Put the lid on and allow the sauce to simmer for 3-5 minutes more, until the egg whites are set but the yolks are still runny.
Serve alongside crusty bread!