Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      inch          ginger
   2      cloves        garlic
   2                    onions -- chopped
   2      tablespoons   ghee
   1      pound         tomatoes -- skinned and chopped
   1      bunch         coriander leaves -- chopped
   4                    fresh green chiles -- chopped
                        salt -- to taste
   3      cups          coconut milk
   6                    eggs

Preparation:

1. Grind ginger and garlic together to make a paste. 2. Fry onions in ghee until golden. 3. Add ginger/garlic paste and tomatoes and let simmer until tomatoes are pulpy. 4. Add coriander, chiles, salt, and coconut milk. 5. Increase the heat. Let the curry come to boil. Then break the eggs into the curry and do not stir. 6. When the eggs set the curry is ready. Serve with rice.