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1
If using tamarind paste or a tamarind ball, soak in 1/2 cup warm water for 10 minutes, strain and reserve the water.
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2
Heat the oil over medium heat in a wide, heavy saucepan or a deep, straight-sided skillet.
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3
Add the onion and cook, stirring often, until it is tender, about 3 to 5 minutes.
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4
Add the garlic and chili pepper and continue to saute until the garlic is fragrant, about 30 seconds.
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5
Add the spices and stir together for a minute.
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6
Pulse the tomatoes with their juice a few times in a food processor or mini-chop, then add to the pan, along with salt and pepper to taste.
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7
Bring to a simmer and simmer over medium-low heat for 15 minutes, stirring often.
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8
Stir in the tamarind soaking water or lemon juice and the cayenne, taste and adjust seasonings.
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9
Simmer for 10 minutes.
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10
For one serving, remove all but about 1/2 cup of the sauce from the pan and reserve for another time.
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11
Bring the sauce in the pan to a simmer.
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12
Break the egg or eggs into a teacup, and carefully tip into the tomato sauce.
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13
Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolks show through.
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14
Its important that the yolk be runny.
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15
Turn off the heat.
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16
Season the eggs with salt and pepper to taste and sprinkle with cilantro.
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17
Remove from the heat and serve over basmati rice.
