Ingredients:
Eggs: 6
Onions: 2
Tomatoes: 3
Curry leaves: 10
Fenugreek seeds: 15
Red chilly powder: 1 ts
Green chillies: 1
Turmeric: 1/4 ts
Vegetable oil: 4 tb
Salt: To taste

The Steps:
Preparation :
1) In a wide skillet, heat oil on low and add fenugreek seeds, curry
leaves and finely chopped onions.
2) Fry until onions are light brown.
3) Then add finely chopped tomatoes, salt, turmeric, chilly powder,
chopped green chilly and fry for 5 mins on high heat.
4) When tomatoes are cooked add one and a half cups of water and let
it come to boil.
5) Now lower heat and break the eggs onto the skillet, a little away
from each other and without rupturing the yolk.
6) Do not stir.
7) Cover and on low heat cook until all the water is absorbed or
sauce thickens.

Calories: 319 per serving

Suggested Accompaniments:
Rice, puri, paratha

Left - Over Ideas :
Sandwich filling.