Heat ghee in a flat pan on a low heat. Fry onions till they are golden and translucent. Add ginger garlic paste and green chillies. Saute for a minute or two. Add tomatoes and salt. Combine and saute till tomatoes are tender.
Add coriandar leaves, chilli powder, vinegar and garam masalo. Saute till oil oozes. Ensure that you do not burn out the moisture. Spread the gravy all over the pan. Tap it a bit for even levelling.
Using a spoon or a spetula, make 4 holes on the gravy at regular intervals. crack an egg in a bowl and pour it on the hole in a way that the yolk sits on the hole. Repeat the procedure for all 4 eggs.
Sprinkle some chilli powder, garam masala and salt over it. Cover the pan and cook for 3 min on very low flame or until the eggs are cooked and the oil oozes. You may want to place the pan on a roti tawa to control the heat further. Just that it will take a little longer for the eggs to get cooked that way.
This dish is almost like a pie that can be neatly sliced. You can enjoy it with rice or with chapati.
