Heat oil in a cast-iron skillet over medium heat. Add garlic and saute until fragrant.

Add the chopped onions and sauté for few minutes until translucent and soft. Let it cool. Blend into a fine paste using a little water.

Heat oil in a skillet. Add the above mentioned paste and cook for a minute. Mix in the tomato puree and stir for 3-4 minutes.

Sprinkle in coriander powder, kauri methi, red chili powder, garam masala and mix well. Cook for couple of minutes.

Add frozen veggies. Simmer until tomatoes have thickened, about 10 minutes. Season with salt

Using a wooden spoon, make 4 wells in the tomato mixture (make sure the wells are spaced out). Gently crack an egg into each well. Season eggs with salt and red pepper.

Reduce the heat, cover the skillet, and cook on low until the egg whites are barely set; about 7 minutes. Sprinkle with cilantro.

Grab a plate and scoop an egg plus the surrounding tomato vegetable sauce into and dig in with a toasted bread