Wash the potatoes well, then cut into 3/4-inch cubes. Place the cubed potatoes in a large pot and cover with water. Cover the pot with a lid and bring it up to a boil over high heat. Boil the potatoes for 5-6 minutes, or until they’re tender when pierced with a fork. Drain the cooked potatoes in a colander.
While the potatoes are boiling, begin the sauce. Peel the ginger with a vegetable peeler or scrape the skin off with the side of a spoon. Use a small holed cheese grater to grate about one inch of ginger (less if you prefer a more subtle ginger flavor). Mince the garlic.
Add the ginger, garlic, and olive oil to a large, deep skillet (or a wide based pot). Sauté the ginger and garlic over medium low heat for 1-2 minutes, or just until soft and fragrant. Add the curry powder to the skillet and sauté for about a minute more to toast the spices.
Add the tomato sauce to the skillet and stir to combine. Turn the heat up to medium and heat the sauce through. Taste the sauce and add salt, if needed. Add the cooked and drained potatoes to the skillet and stir to coat in the sauce. Add a couple tablespoons of water if the mixture seems dry or pasty.
Create four small wells or dips in the potato mixture and crack an egg into each. Place a lid on the skillet and let it come up to a simmer. Simmer the eggs in the sauce for 6-10 minutes, or until cooked through (less time if runny yolks are desired). Top with chopped fresh cilantro.
If you don’t have a large deep skillet like mine, a wide pot will do the trick. Make sure your skillet or pot has a lid and is big enough to hold the potatoes.