Ingredients
1 cup tomato (chopped)
4 eggs (hard boiled)
1 onion (sliced)

Spices
1 green chili (chopped)
1 teaspoon garam masala
¼ teaspoon turmeric
1 teaspoon garlic paste
2 inch cinnamon or ½ teaspoon cinnamon powder
2 bay leaves (optional)
oil for deep frying
Salt to taste
 
 Preparation
1 Cut the hard boiled eggs into half
   (from top to bottom)
2 Carefully deep fry eggs until light golden brown. 
   Drain the excess oil.
3 In a separate saucepan, sauté onion with all the
   spices for few minutes on medium heat.
4 Add tomatoes with some water. Cook everything
   in low-medium heat for 20 or more minutes until
   you get chunky stew (similar to salsa or chunky
   pasta sauce).
5 Add the deep fried eggs and simmer for few
   minutes longer.
6 Serve hot with rice or roti.