Boil eggs until cooked to your liking (9 minutes for hard-boiled). Drain and set aside.
Meanwhile, heat oil in a saucepan over medium heat, add curry leaves and fry until crisp (1 minute). Remove curry leaves with a slotted spoon and drain on paper towels. Add onion and garlic to pan and sauté until onion is tender (6-8 minutes). Add spices, stir until fragrant (1-2 minutes), then add tomato, bring to a simmer and cook for 2 minutes to combine flavours.
Peel and halve eggs. Add to curry, season to taste, serve with rice and top with curry leaves.