Heat Oil in a large flat skillet and add the grated garlic and red chillies. Fry for a few seconds and then add the sliced red onions. Continue to fry them till they are golden brown. Add 2 teaspoons of the chopped coriander leaves and one teaspoon of the red chili sauce.

Let them sizzle and then place the sliced eggs carefully on the skillet. Fry for about 2 minutes making sure both sides of the egg are slightly brown. Now add the tomato ketchup and the remaining chili sauce and coat the eggs with this.

Lower the flame and cook covered till the eggs are done and the gravy is really thick. Make sure to keep turning the eggs gently and coating all sides with the sauce. Add salt and sugar depending on your taste. Garnish with coriander leaves and serve.