In a large skillet, heat oil over medium heat. Add chopped fresh onions and crushed garlic; cook stirring constantly for 2 to 3 minutes or until softened and golden but not browned.
Add curry powder, salt and pepper and cook for an additional minute.
Add fresh chopped tomatoes and bring to a boil; reduce heat to medium and continue to stir and cook for ~5-7 minutes to blend flavours and the sauce thickens. Add frozen green peas and cook for an additional 1-2 minutes.
Break each egg into a custard cup and slide carefully into sauce, keeping yolk intact. Cover and cook over medium-low heat for 5 to 7 minutes or until egg whites are firm and yokes are just set but still soft.
Serve sauce and eggs on hot rice sprinkle generously with chopped fresh parsley.
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