Egg Curry

4 TBSP vegetable oil
1 small cinammon stick
4 cardammom pods
1 bay leaf
4 onions (finely chopped)
2.5 cm piece of ginger
4 garlic cloves
400g can chopped tomatoes
1 can coconut milk
1 and a half TSP salt
1 TSP granulated sugar
2 TSP ground corriander
1 TSP garam masala
1/2 TSP ground turmeric
100 ml boiling water
6-8 large eggs