Place a heavy bottom 9-inch diameter skillet on medium heat. Drizzle the oil and once the oil heats up, scatter the cumin seeds followed by the garlic. Stir for a minute and then, drop the sliced onion. Sprinkle half of the salt. Sauté for 5 minutes or until the onions are cooked through and turn golden brown in color.

Sprinkle the cumin powder and chili powder. Give it a mix and pour the tomato puree. Stir and cook for 2 minutes.

If you are using canned tomato sauce, sprinkle the sugar, else you can omit it. Sprinkle rest of the salt, cinnamon powder and dried fenugreek leaves. Give it a stir and then, cover and simmer for 5 minutes.

After 5 minutes, give it another stir and drop all the baby spinach. Cover the pan for 1 to 2 minutes as that will help to wilt the spinach and make it easy to stir around and mix everything.

After mixing everything, check for salt and add any, if required.

Finally, create tiny holes using a spatula and crack the eggs one at a time. Cover the pan and let it cook for 3 to 5 minutes, depending on how runny or firm you like your egg yolk.

Garnish with fresh cilantro leaves and serve warm.