For many people in India, eggs are the closest they get to eating meat. An egg curry can add protein to a meal and offer a change of pace from pulse and grain-based proteins. The most common version is hard boiled eggs in a masala sauce, like this egg curry. Here we have a different preparation that comes from South India - I was served it in Hyderabad and Vijaywada, both in Andhra Pradesh. The eggs are fried hard with onions and crusted with garam masala, resulting in chewy, savory, meaty nuggets.
This is a very fatty dish, and intensely flavored, so only a small amount is needed per serving. One egg per person is appropriate as part of a larger rice and curry meal. Dice one large onion per two eggs, and fry the onions with curry leaves in oil for about 8 minutes before adding the eggs. Add some salt, garam masala, and chili powder (optional) with the eggs.
Keep stirring, and add oil if the pan starts getting dry. After 15 or 20 minutes when the eggs are firm, add another round of garam masala. This is meant to coat the eggs and onions and get fried on as a crust. Again, keep enough oil in the pan that the eggs don't stick. Once everything is good and fried after another 10 minutes, you're done, and you should have a dry curry that is surprisingly similar to bacon bits.
A note about how this curry is usually served: Indian curries served in the home are often very salty, spicy, and oily. This is because they are meant to add flavor to a large amount of rice, dal, and/or roti. In that context, they are the flavorful part of a healthy meal. This curry fits that pattern. It will be oily, and probably spicy and salty, and should be eaten with a large amount of rice and preferably vegetables, or its just plain unhealthy.