Heat oil in a pan. Add the onions. Sauté until onions turn soft and translucent.

Add the ginger-garlic paste and saute until the raw smell disappears.

Add the chopped tomato. Cover and cook until the tomatoes are cooked.

Simmer the flame and add the masalas. Add turmeric powder, Kashmiri chilli powder, garam masala powder and salt. Mix well. Saute until the raw smell of the masalas disappears. Be careful not to burn the spices. If needed sprinkle some water and cook.

Toss in the chopped capsicum and sauté for a few minutes until they become slightly soft but still crunchy.

Make a well in the centre of the pan by pushing the veggies to the sides, creating a space in the middle.

Beat the eggs in a bowl and pour them into the pan. You can also crack them directly into the pan. Mix in the pepper powder.

Let them cook undisturbed for a minute or so until they begin to set.

Scramble the eggs in the well, stirring gently as they cook. Once they are half-cooked, mix them with the sautéed capsicum and onions.

Cook until the eggs are fully done but still soft and moist.

Garnish with fresh coriander and serve hot.

You can enjoy it with bread, rice, or as a wrap filling!