In a frying pan, melt the butter and sauté the onion over a medium heat until it starts
to turn golden. Add the chili, garlic, turmeric, curry and cardamom. Keep stirring the
mixture and cook for a further minute.
Add the tomatoes, apple and 175ml (6floz) water to the pan and bring it to the boil.
Reduce the heat to allow the mixture to simmer for five minutes.
Season to taste, then remove from heat and pour into a blender or food processor and
purée the mixture until it becomes a smooth paste.
Return the puree to the pan, add the eggs and cook until it is thorough heated
Serve with a squeeze of lemon and top with parsley or coriander (cilantro).