1. Heat the oil in a pan, then saute the onions over a low heat for 8-10 mins until golden. Add the curry paste and cook for 2 mins, stirring. Add the tomatoes and 100ml water, season to taste, then bring to the boil. Cook for 8-10 minutes.
2. Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel
3. Put the eggs into the pan, spoon the curry sauce over and leave for another 2 mins to heat through.