Preheat a pan with oil over medium heat.

Add the chopped onions and cook until soft and translucent (about 2 minutes).

Add red chili powder, turmeric powder, coriander powder, and salt. Sauté until well combined (2-3 minutes).

Add the tomato puree and mix well.

Cover the pan and let the gravy cook for about 5 minutes.

Add coconut milk and mix well.

Reduce heat and bring the curry to a simmer.

Add water to adjust to desired consistency. Cook for another 5 minutes.

Carefully break the eggs directly into the gravy in 4 different spots.

Sprinkle some salt on the yolks.

Cover the pan and cook for 8-10 minutes for a fully cooked yolk, 6 minutes for a half-cooked yolk, or 4 minutes for a runny yolk.

Garnish with chopped coriander leaves.

Serve hot.