Finely chop onions and shallow fry until slightly brown in a non-stick wok. Add slit and chopped green chillies.

Add ginger garlic paste, chilli powder, tomatoes and coriander seeds powder and cook till the water evaporates. Add half of the black pepper powder and salt and stir.

Beat egg whites separately until frothy, add the yolks. Add remaining pepper and salt to the beaten eggs. Pour over the cooked onions and tomatoes and keep stirring briskly until done. Do not overcook. Remove from flame, garnish with chopped coriander leaves and serve hot with toast or roti.