Heat oil in a pan and fry the sliced onion till golden brown.
Add the ground spices, chopped tomatoes, sugar and salt to taste.
Fry till the oil separates.
Make into four portions and keep aside one portion.
In the 3/4 fried spices, add 1 cup water and boil till almost ready.
Break the eggs gently on top and arrange on the curry.
Add butter on top of the eggs and cover and cook on a low flame.
When the eggs are set, sprinkle 1/4 of the spices and cook for a few minutes.
Remove and garnish with chopped coriander and serve.
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