Shallow fry the onions in hot oil until it turns light pink in colour.

Add all the ingredients, except the eggs and the coriander leaves.

Once the tomatoes and the onions appears to have cooked, break open the eggs in the pan avoiding the yolk to break.

To steam cook the eggs add about 1/4 cup of water from the sides of the pan.

Simmer the flame, place the lid and allow it to cook for about 15-20mins

Stir occasionally avoiding the eggs to break and to avoid the recipe from sticking to the base of the pan.

Turn off the flame and leave it covered for about 2 minutes. Garnish with fresh coriander and it's ready to serve.