In a saucepan heat the oil.
When hot add the curry leaves and mustard seeds.
When they cackle add the garlic and let it cook down for a few minutes.
Then add the other spices and the can of tomatoes.
Lower your flame and add the lemon juice and let it simmer for about 20 minutes.
Add your tomato mixture to a skillet and make space for the eggs.
Crack your eggs into the spaces you created.
Bake it in the oven at 375 till the eggs cook.
Garnish with cilantro and serve with papar or papadums and naan.