In a shallow pan, heat the oil over medium-high heat. Add the cumin seed and cook, stirring, for about 15 seconds, until slightly darkened and fragrant. Add the onion and cinnamon. Cook, stirring frequently, for 5 to 6 minutes, until the onion has taken on a bit of brown.

Add the coriander, red pepper flakes, turmeric, garlic, and salt. Continue cooking for about 2 minutes, until the garlic has lightly fried and aromatic.

Add the tomato and cook for about 5 minutes, stirring, until it no longer smells raw and slightly thickened. Add the water, bring to a boil. Lower the heat to low, cover with a slight vent, and gently simmer for 5 minutes to develop the flavour.

When the sauce has finished simmering, uncover and slide the eggs in, cut side up. Increase the heat to medium-low and simmer the eggs, spooning a little sauce on the top, until the eggs are hot. Adjust the heat as necessary. The sauce should cook down and thicken a bit during this final stage.

Transfer the eggs and sauce to individual serving dishes or a communal dish. Garnish with the cilantro and serve immediately.