Heat oil in the pan. When hot, add the cloves, cardamom, cinnamon stick and bay leaves
Now add the onions a little at a time and begin to separate the slices using your wooden spoon. Once all of the onions are in the pan, add the salt and mix. Cook on a medium/high heat.
Place a lid on the pan and allow the onions to soften completely. Mix the onions every 2 minutes and then place the lid back on.
After 5-6 minutes, the onions should be soft and translucent . At this point add the garlic and ginger. Cook for 3-4 minutes. Then, add the tomatoes & chilli.
Continue to cook for a further 10 minutes on a medium heat with the lid on ( mixing every 2-3 minutes), until everything looks deep golden in colour. If you ever find anything is catching, add a couple of tbsp of water to help release or you can add a little more oil.
Once golden, reduce the heat and add the spice powders, sugar and the remaining salt. Cook for a minute until the oil begins to release around the edges. Taste for salt/chilli/sweetness and adjust accordingly. Now add the cooked eggs and carefully mix. Finish with fresh coriander. Enjoy with hot parathas or chapatis.