Tikka Masala Sauce with Eggs

First, prepare the garlic-ginger paste. Put the garlic, ginger, 1 tablespoon of oil, and a pinch of salt into a food processor, blender, or mortar. Blend until creamy. This mixture can be stored in the refrigerator in a sealed container or clip-top jar for a longer period, so you can prepare multiple batches.

Sauté the onion with 2 tablespoons of garlic paste in 2 tablespoons of oil for about 3-4 minutes, until golden brown.

Add the chopped tomatoes and 50 g of tikka curry paste, then cook.