Heat oil in a saucepan, splutter mustard seeds.

Add the onion, curry leaves and green chillies and saute till translucent.

Add the ginger and garlic pastes and cook till the raw smell is gone.

Add the turmeric and cook for another couple of minutes.

Lower the heat to minimum, pour in the coconut milk and add the tomatoes.

As the curry starts to simmer, break in the eggs at different spots.

Allow the eggs to get cooked. Do not stir the pan, only swirl the pan if necessary.

Once cooked, add salt and sprinkle the garam masala and cook for a couple of minutes.

Serve warm with rice or even bread - such a comfort meal!