Remove the shells from the eggs and coat them with the turmeric; melt the ghee in a saucepan over medium flame, fry them until the eggs are browned stirring constantly.
Fry the bay leaf, onion and garlic stirring frequently until the mix is reduced and has a golden tone; add the garam masala, coriander and chili pepper powder and wait until it emits a scent.
Pour the processed tomato, tomato puree and water; cover for 5 minutes and add the eggs, ricotta cheese, yogurt, salt and peas. Cook everything for 5 minutes.
Remove the bay leaf and season it with the minced coriander. Serve immediately.