Fill a medium saucepan with about 3 inches of water.

Add ground coriander, curry powder, cumin, turmeric, salt, and pepper to the water.

Bring the water to a boil.

Reduce the heat to a gentle simmer.

Crack one egg into a small dish.

Carefully slide the egg into the simmering water.

Repeat with the remaining eggs, spacing them apart in the pan.

Cook the eggs in the barely simmering water for 3 to 5 minutes, or until the whites are set but the yolks are still runny.

Use a slotted spoon to remove the eggs from the water, allowing excess water to drain off.

Serve immediately on slices of crisp buttered toast.