8 large eggs
2 tablespoons neutral oil
1 small yellow onion, finely diced
1 clove garlic, crushed
1/2-inch piece ginger, grated
1/4 teaspoon ground turmeric
1/4 teaspoon garam masala
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1 pound cherry tomatoes, sliced in half
Salt, to taste
Small handful fresh cilantro, chopped, to garnish
Rice, to serve
Place the eggs in a medium pot and cover with water. Bring to a boil, then turn off the heat, cover, and let stand for 10 minutes to hard-boil. Transfer to a bowl of cold ice water to cool, then peel the eggs and slice them in half. (See how: How To Boil Eggs Perfectly Every Time)
Warm the oil in a heavy sauté pan over medium heat, and add the onion. Fry gently for 5 minutes, until softened, then add the garlic and ginger. Sauté for 30 seconds, until the garlic is fragrant.
Add the turmeric, garam masala, coriander, cumin, and cayenne pepper. Stir together for 2 minutes, then tip in the halved cherry tomatoes. Cook together, for about 7 minutes, until the tomatoes begin to wilt and release their juices. Season with salt to taste.
Gently lower the eggs into the cherry tomato sauce, and stir carefully. Garnish with fresh cilantro, and serve with rice.