In a wide pan, add oil and let it heat on a medium flame.
When the oil is hot, add the cumin seeds and let it splutter.
Add the onions and the green chili and saute until the onions turn translucent.
Add the ginger-garlic-green chili paste and saute until the raw smell disappears.
Add the chopped tomatoes along with a pinch of salt and cook till the tomatoes turn soft.
Add the tomato puree, cover the pan with a lid and let it cook for 3-5 minutes.
Add all the spice powders along with required salt and mix it well. Cook till oil separates from the masala.
When the curry is cooked, add the crushed kasuri methi.
Add the tomato ketchup along with some water and mix well.
Create some gaps in the curry using a spatula, as shown.
Break open the eggs in each gap and sprinkle some salt and pepper to flavor the eggs. Cover and cook for 2- 3 minutes on a low flame.
Garnish with some chopped coriander leaves.
Serve hot along with roti, lachha paratha or rice