Bring a large pot of water to a boil. Using a large slotted spoon, carefully lower your eggs into water one at a time. Cook for 8-10 minutes (depending on how you like your eggs). While they cook, prepare a bowl with ice water. When ready, add the eggs to ice bath until just cool. Peel, cut into quarters and set aside.
In a mortar pestle, pound together cumin, fennel seeds, black peppercorn and garlic into a rough paste.
In a heavy bottom pan, heat oil. Temper with mustard seeds, chilli flakes and curry leaves and let them splutter. Add the chopped onions and leeks and season with some salt. Cook on medium flame until they start to soften and the edges get golden.
Add the garlic paste, chilli, turmeric powder and let them cook down until the raw smell goes away.
Add the tomato puree and cook slowly until the water has evaporated and you see oil separation on the sides of the pot. Adjust salt/sugar to taste for balance.
Carefully toss in your eggs, let them combine for a minute and turn off the heat. Garnish with fresh coriander leaves. Eat with crusty bread/soft flatbreads.
