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.

Brought to you by: Egg Farmers of Ontario