Heat oil in a wide pan and saute garlic and onions till soft and lightly browned. Add in the spices, salt and tomato paste, and fry for a few seconds.
Add in chopped tomatoes tamarind paste, and cook for 3-4 minutes till the tomatoes start to pulp and give out oil from the sides.
Slowly slide in the eggs, and carefully mix them with the tomato sauce to coat, without breaking the pieces. Allow to heat through for a few minutes and serve warm.