Preheat oven to 400°F. Prepare rice according to package directions.
Melt butter in a large oven-proof skillet over medium heat. Cook onions and garlic ginger paste for 3-5 minutes or until onions are starting to soften. Stir in garam masala and cook for 1 to 2 minutes or until fragrant. Stir in tomato sauce. Cook for 2-3 minutes. Stir in rice and broth.
Transfer casserole to oven and bake for 10 minutes.
Make 4 wells in rice mixture. Crack and egg into well. Transfer back to oven. Bake for 9-10 minutes or until whites are set but yolks are still runny. Garnish with cilantro before serving.
Serve with dollop of Greek yogurt and chopped almonds if desired.