Heat a few drops of oil in a non-stick pan, and fry the eggs one after the other seasoned lightly with salt and pepper, till crisp along the edges. Set aside.
Add in the remaining oil in the pan and saute garlic and onions till soft and lightly browned. Add in the spices and fry for a few seconds.
Throw in chopped tomatoes, season with salt and fry for a few minutes. Add in tomato paste and tamarind paste, and continue to fry, breaking up tomatoes till it starts to dry out and give out oil from the sides.
Slowly slide in the fried eggs, and carefully mix them with the tomato mixture to coat, without breaking the egg. Allow to heat through for a few minutes and serve warm.
Use a pan large enough to cook the entire dish, since it makes it much easier to clean up. Personally I prefer using a wok to get perfectly round fried eggs.