Blanche
the tomatoes and remove the skin. Chop them. Chop onions and
ginger. Heat the ghee. Add the onions and ginger.
When
slightly browned, add the chilli and coriander powder and
the tomatoes. Make thick gravy, and then add jaggery and
salt.
Cook
for 5 minutes, then spread this masala in a shallow dish.
Make four slight dents and break eggs one at a tine gently
and pour into the four dents.
