Egg Rasam (Indian Pepper Soup With Egg)

Anyone tried before? Heard of Egg Rasam, or maybe if I say Muttai Rasam, it may ring the loudest bell to the Indians? Actually, come to think of it why am I confusing you. Egg Rasam is basically eggs in Rasam (Nandu Rasam & Instant Rasam). Make your rasam as usual and just then, break eggs in and thereafter, once you prefer eggs as wobbly or firm as you like, rasam is ready. Another pleasure of rasam, another way around. 

Ingredients:
4 eggs
4 shallots (chopped)
4 garlic (chopped)
1 tbsp coriander powder
1/4 tbsp black pepper powder
1/2 tbsp cumin powder
1/2 tbsp kunyit/turmeric powder
1 tsp mustard seeds
1 medium size tomato (sliced thinly)
2 sprigs curry leaves
1 tbsp thick tamarind/assam juice (or as per taste)
3 tbsp oil
1/2 litre water
2 tbsp oil
Salt for taste

Method:

When oil is heated, saute garlic and shallots.
Add coriander powder, pepper, cumin powder and turmeric powder.
And mustard seeds, tomato and curry leaves.
Stir and cook just for a minute. 

Add water, tamarind juice and season with salt.
Stir again and let it simmer. 

Once heated through, not boiling please, gently break eggs inside, cook for a texture you prefer and remove from heat.