Kerala Style Egg Gravy

Heat oil in a medium non-stick saucepan over medium-high heat until shimmering.

Add onions. Cook, stirring, until softened but not browned, about 4 minutes.

Add ginger-garlic paste and cook, stirring, until fragrant, about 1 minute.

Add the tomato puree and stir until mixed through with the onions, about 1 minute.

Increase heat to high.

Add curry leaves, fennel, cumin, chilli, turmeric, and coriander powder and stir vigorously until amalgamated and fragrant and the oil separates from the mixture and mixture dries up a bit, about 5 minutes. Season with salt.

Reduce heat to medium.

Add water and one tablespoon cuilantro. Stir through to mix well.

Remove 1/4 cup of sauce and reserve. Gently break eggs into the pan and spoon the reserved sauce partly over the eggs. Cover with lid and allow the eggs to cook until cooked to desired level of doneness.

Serve with any soft bread of your liking or as a side to any Indian meal with rice or roti.