Heat the oil in a saucepan and briefly fry the curry paste. Tip in the tomatoes and half a can of water and bring to a simmer. Add the potatoes and cook for 20 mins, or until the potato is tender. Stir in the peas and cook for 3 mins.

Halve the eggs and place them on top of the curry, then warm everything through. Serve with the rotis and yogurt on the side.