Take a wide and large pan, add oil to it and once hot add finely chopped onions and garlic and little salt. Sauté it until it is soft and slightly golden. De glaze the pan and add in the tomato purée and cook until the tomatoes and onions combine together and the mixture gets thicker.
Next add in the spice powders and cook until they are fully absorbed in the sauce. Add water to loosen it and the tomato paste. Cover and simmer for about 5 mins in low to medium flame. When you see the mixture is thickened a bit and also is a bit saucy, make little pockets and break open the eggs in to the pockets.
Season with salt on top of the yolk and the egg white and cover and cook for about 5-7 minutes or until you eggs are medium
Done. I personally like to have some runny yolk so cook the egg to your liking.
Serve it hot with breads or dosa
