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Wash and chop the tomatoes and onion. Grate the garlic.
In a small saucepan over medium heat, add chopped tomatoes, garlic, onion, hot pepper, thyme sprigs (if using) and extra virgin olive oil.
Simmer for 20-30 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
Season to taste with salt and freshly ground black pepper.
While the tomatoes are cooking, place eggs in a pot of water and boil for 10 mins. Drain, cool and peel. Set aside.
Ladle the choka into bowls or plates and top each serving with a boiled egg cut into halves.
Serve hot with fried bake, aloo puri or soft sada roti. Enjoy!