Fill the bottom of a small saucepan with oil. (olive, vegetable, whatever). More oil is better than less oil.
Chop 1 small onion and 3-5 cloves garlic and fry on medium high until tender. If you want you can also chop a carrot or two and add them.
Add 1 small can of tomato paste. Mix in thoroughly and fry until it no longer tastes like tomato paste.
Add a lot of powdered ginger and cayenne pepper and a little bit of curry powder. Add 1 bullion cube and some salt. Taste it and see if it’s good. If it’s a little tasteless add more salt. If it’s not spicy enough add cayenne. If it’s too sharp or salty, add ginger (generally, the more ginger you add the better). If it needs more depth, add curry.
Fill the tomato paste can with water and add to the stew. Let it cook for awhile, until the carrots are tender, if you added some. Add more water if you need to to make the stew not stick to the bottom. It could take awhile if you add the carrots.
Add 4-6 eggs, depending on the size and how many you have. Stir very slowly by scraping the bottom and the sides of the pan, like you’re making scrambled eggs.
Do this until all the eggs are cooked, and it’s like thick paste. There shouldn’t be any excess liquid.
Eat with hot rice.