Add the rice and 1 1/2 cups of water to a medium size saucepan and bring to a boil over medium-high heat. Cover the pan and reduce the heat to low. Simmer over low heat, WITHOUT REMOVING THE LID AT ANYTIME, for 10 minutes. Turn off the heat and let the rice sit while covered, KEEP THE LID ON DURING THIS TIME ALSO, for 15 minutes.
Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. When water starts to boil cover the pan and turn off the heat. Let eggs sit for 12 minutes.
Drain the eggs and rinse under cold water. Peel the hard boiled eggs and set aside.
Heat the oil in a large saute pan over medium heat. Add the onion and serrano and cook, stirring occasionally, until onion is lightly browned, about 8 minutes.
Add the garlic and ginger and stir to combine. Cook until fragrant, about 10 seconds. Add the tomatoes, coriander, cumin, cinnamon, cayenne, salt, and turmeric. Stir to combine and cook for 1 minute while breaking up the tomatoes with a wooden spoon or spatula.
Stir in 1 cup of water and bring to a boil. Reduce heat to medium-low and simmer, stirring often and continuing to break up the tomatoes, until thickened, about 15 minutes. Season sauce with salt & pepper to taste.
Add the eggs to the pan and spoon the curry sauce over the eggs. Place a lid on the pan and take off the heat. Let sit for 5 minutes.
Serve the eggs and sauce with the steamed rice and sprinkle with freshly chopped cilantro.
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