Heat 2 tbsps oil in a non stick pan. Slice ginger, crush garlic and slice onions.
Add cloves, peppercorns and onions to the oil. Add ginger and garlic and sauté.Roughly chop tomato.
Add red chillies to the pan along with turmeric powder, poppy seeds, coconut and sauté. Add tomato and continue to sauté till fragrant.
Cool and grind to a smooth paste with a little water. Heat 2 tbsps oil in another non stick pan, add eggs and stir till the eggs get lightly browned and glazed.
Add the ground masala to the first pan along with ½ cup water and mix.
Pour ½ cup water in the mixer jar, rinse and pour into the pan with the masala and mix well.
Add eggs and salt and mix. Cover and simmer over low heat for a few minutes.