Steps
1. Heat oil in a pan over medium heat.
2. Add chopped onions and green chili, sauté until onions are translucent.
3. Add diced tomatoes and cook until they soften.
4. Break the eggs into the pan, scramble them with the vegetables.
5. Sprinkle turmeric, cumin, coriander powder, and salt. Mix well.
6. Cook until the eggs are fully done, stirring occasionally.
7. Garnish with fresh coriander leaves and serve hot.