In a large nonstick skillet, warm the oil over moderately high heat and add the mustard seeds. When they begin to pop, add the curry leaves and dried red chile and cover. After most of the seeds have popped, uncover, add the onions and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Add the spice paste and salt and cook over moderate heat for 5 minutes, adding a few tablespoons of water if the pan is dry. Add the tomatoes and 3/4 cup of water and simmer over low heat, stirring occasionally, until the tomatoes are soft and the sauce is thick. Add the coconut milk and eggs, spooning the sauce over the eggs. Bring to a simmer, cover and cook over low heat until the eggs are heated through. Serve at once.