Preheat the oven to 350°F (180°C).

Thinly slice the onion and mince the garlic. Sauté them in a skillet with a little olive oil until golden.

Add the curry powder, stir well, then pour in the coconut milk. Season with salt and pepper, and let simmer for 5 minutes.

Divide the sauce among 4 ramekins placed in a baking dish. Crack one egg into each ramekin.

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 10 to 12 minutes, until the egg whites are set.

Sprinkle with curry powder and serve immediately.