Heat oil in a pan. Add onion and crushed ginger garlic. Then saute till it becomes golden brown in colour.
When onion turns light brown in color, add Kashmiri chili powder, garam masala powder and turmeric powder. Saute well for 1 minute.
Now add tomato, green chilly and cook for 2-3 minutes in medium flame.
Add water, curry leaves and salt. Cover and boil for 2 minutes.
Finally crack eggs and pour directly on to the masala. When curry starts boiling, lower the heat, close the pan with a lid. When the yolk is just cooked, switch off the stove.
Transfer this to a bowl and serve it along with porotta, chappathi etc..