Cook the gruel in the vegetable soup until soft (about 25-half hours).
In the meantime, sauté the onions until soft, and briefly lightly toss with the tomatoes. Add the remaining ingredients and season with curry, salt and freshly ground pepper. Pour the mixture into a gratin dish.
Mix the eggs with the milk, salt and pepper and pour over the boburti. Bake in the oven at 180g for 20 minutes.