Heat the olive oil in a sauce pan and add the sliced onions and a pinch of salt.

Sweat the onions for 8-10 minutes or until they are starting to soften.

Add in the garlic and cook for 2 minutes before adding the cumin and chilli for another two minutes.

Next add the peppers to the pan and cook for 10-15 mins, or until they are soft and starting to get a little sticky along with the onions.

Add the tomatoes to the pan along with the vegetable stock and season with the salt and pepper.

Let this simmer until the tomatoes have broken down slightly and the sauce has thickened.

While the sauce is simmering, place the silken tofu and kala namak in a blender and process until smooth.

Remove 4 tbsp of the tofu, this will be the "egg white".

Mix the 4 tbsp with the turmeric to make the "egg yolks".

Add the sauce to an oven dish.

Using the back of a spoon create 4 dips for the vegan "eggs".

First spoon the vegan "egg whites" into the pockets then add a spoonful of the vegan "egg yolks".

Place the dish in the oven for 5-10 minutes or until the vegan eggs are hot and cooked through.

Roughly chop the parsley, then scatter over the dish.

Finally serve with toasted bread.