1. Once you have the eggs boiled, cut them into half and keep the yolk aside.
2. Heat ghee in a pan, fry the bay leaf, cumin seeds and big cardamom.
3. Add the onion and cook till it is golden brown.
4. Add the chopped tomatoes and cook.
5. Add salt and the masalas to the mixture and let it cook for about 15 mins.
6. Once the tomato has softened, add the yolk and cook.
7. Then add the boiled egg whites and garnish with coriander.
8. Serve with either parathas or rice.

Note: You can add about 2-3 tablespoons of cream for a rich creamy flavour