A mild and fresh-tasting sauce perks up eggs for brunch. Vary the curry and cayenne powders to suit your taste. For a thicker sauce, cook the tomato mixture uncovered before eggs are added. Add frozen green peas to the sauce for a great vegetarian supper. Serve with crisp pappadams or nann bread if desired.
In large skillet, heat oil over medium heat. Add onion and garlic; cook stirring constantly, for 2 to 3 minutes or until softened and golden; but not browned. Add curry powder, salt and cayenne powder (if using); cook for 1 minute. Add tomatoes and bring to boil; reduce heat to medium, cover and cook for 5 to 7 minutes to blend flavours.
Break each egg into custard cup and slide carefully into sauce, keeping yolk intact. Cover and cook over medium-low heat for 5 to 7 minutes or until egg whites are firm and yolks are just set but still soft. Serve sauce and eggs on hot rice; sprinkle generously with coriander.