Peel the ginger and garlic. Cut the chilli open under running water and remove the seeds and stem. Finely chop the ginger, garlic and chilli together. Peel the onion and slice thinly in rings. Cut up the tomato into small cubes.
Peel the bananas and slice thinly. Add the remaining oil to the frying pan, put back over a medium heat, add the sliced bananas and the turmeric and sauté for 1 minute. Then make 4 hollows in the mixture and break an egg into each. Sprinkle all over with salt, cover the pan with a lid or foil and cook over a low heat for 3-5 minutes, until the whites of the eggs have just set — it is important that the yolks are still runny. Serve straight from the pan, accompanied by a green salad and warmed nan bread.
© 1997 Josceline Dimbleby. All rights reserved.