Peel the onions, ginger, and garlic cloves.

Dice the peeled onions, ginger, and garlic.

Add the oil to a large pan and add in the onions, ginger, and garlic and let these sauté over medium heat, for about 15 minutes or so until onions are translucent and slightly browned. Make sure to stir every so often to keep onions, ginger, and garlic from burning.

While the onions, ginger, and garlic are sautéing, make the eggs. Place the eggs in a saucepan of water, with the water covering the eggs. Then, bring the eggs and water to a boil. When this is simmering, cover the pan and let it sit, covered, for about 10 minutes.

Then, discard the water. Place the eggs in a bowl of cold water and peel them and set them aside.

Add the ground coriander, ground smoked paprika, ground cayenne, ground cloves, ground cinnamon, smoked turmeric, coconut milk, tomato paste, and water, and stir well. Cover this pan and let simmer slightly for about 5 minutes.

Add the boiled and peeled eggs to the spiced tomato coconut sauce.

Season with salt and pepper to taste.

Garnish with parsley and chili flakes if you would like to and serve warm.