Peel the potatoes and slice thinly.
In a large pot, mix all ingredients besides the eggs. Place the pot over medium-high heat. When the water begins to boil, lower the heat. Allow the mixture to simmer�until the potatoes are soft (approximately 20 minutes).
When nearly all of the water has evaporated, crack the eggs and pour into the pot. Stir the mixture until the eggs have cooked completely.
Place equal portions of the potato and egg curry onto five plates, and serve immediately.
