In a sauce pan or kadhai, fry the eggs with a little oil till they become dark sunahare. Covering it helps with the splatter. Check them every now and again or they will burn.

Take them out and make at least 3 incisions with a knife on each egg making sure not to break the eggs

In a kadhai, heat some oil then splatter the garlic, mustard seeds, and laal mirch

Add the mustard paste, haldi and mirch powder Wait till the mixture separates (usually takes two to three minutes) then add the tomatoes' paste and namak and fry for ten minutes on medium heat

Now add some water and let it come to a boil on high, add the eggs and cover for ten minutes on medium high

Serve with Puri, Paraanthe or Roti (or if you are lazy like me then with Rice Pulao!)