Boil eggs, shell them. Pierce them randomly with a fork or knife and keep aside.
Add oil to a pan and heat it. Add cumin and allow to crackle.
Add onions, sprinkle salt and fry until golden.
Add ginger garlic paste and fry till the raw smell goes off.
Add tomatoes and fry until they turn mushy.
Add eggs, curry leaves, red chili powder, garam masala, turmeric and fry for about 3 to 5 minutes or till the spice powders blend well. If needed sprinkle 1 to 2 tbsp. water to prevent the roast looking dry. The raw smell of tomatoes should also disappear. Serve egg roast with rice, bread or chapathi.