First, boil the eggs, peel them, and set aside. Heat oil in a skillet, add the eggs, a pinch of turmeric, red chili powder, and salt. Lightly fry the eggs, then cut them in half.

In the same skillet, heat oil and add the finely chopped onions. Cook until the onions turn golden brown. Add the tomato gravy and mix well. Add all the spices and stir to combine.

Gradually add a little water to make a gravy. Add the eggs and a bit more water, mix, cover, and let it cook.

Once cooked, add cilantro, turn off the heat, and your spicy and tasty egg curry is ready. Serve hot with roti or chapati.