1.Heat oil in a large non-stick pan over medium-low heat; cook onion and chilli, covered, for 5 minutes, stirring occasionally, or until onion is soft. Add garlic, seeds and curry leaves; cook, stirring, for 1 minute or until fragrant. Add tomato; cook, stirring, for 5 minutes or until softened. Season with pepper.
2.Meanwhile, half fill a large shallow frying pan with water; bring to the boil. Break 1 egg into a cup then slide into pan; repeat with remaining eggs. When all eggs are in the pan, allow water to return to the boil. Cover pan, turn off heat; stand for 3 minutes or until a light film of egg white sets over yolks.
3.Using a slotted spoon remove eggs, one at a time, from pan; drain on kitchen paper, cover to keep warm.
4.Heat a grill pan (or grill or barbecue) over high heat; cook bread for 1 minute each side or until lightly charred. Cut toast into wedges.
5.Divide tomato mixture between plates; top with eggs, sprinkle with mint. Serve with toast.
If fresh curry leaves aren’t available use dried leaves.Note