Heat 1 tablespoon of oil in a pan or kadhai over medium heat.

Crack the 5 eggs directly into the pan.

Immediately add a pinch of salt and 1/4 tsp red chilli powder.

Scramble the eggs continuously for about 2 minutes until they are cooked but still soft. Do not overcook them.

Remove the scrambled eggs from the pan and set them aside on a plate.

In the same pan, add another 2 tablespoons of oil and let it heat up. You can also add a small knob of butter here if you like.

Add the sliced onions and sauté until they turn translucent and slightly golden.

Optional Step: If you like extra flavour, add ginger-garlic paste now and cook for a minute.

Add the green chilli and chopped tomatoes. Cook for 2-3 minutes until the tomatoes turn soft and mushy.

Lower the flame to prevent burning the spices.

Add 1 tbsp red chilli powder, 1 tsp garam masala, and 1 tsp cumin-coriander powder.

Season with salt (remember the eggs already have some salt, so be careful!).

Sauté the masala for 2 minutes until the oil starts to separate slightly. Add a little chopped coriander here for flavour infusion.

Add the prepared scrambled eggs back into the pan with the masala.

Mix everything well so the eggs are coated with the spicy onion-tomato mixture.

Add 1 tbsp of butter and mix again. The butter gives the dish a glossy, rich finish.

Cover the pan with a lid and let it steam on low heat for 1 minute to meld the flavours.

Turn off the heat.

Garnish generously with fresh chopped coriander.

Serve hot with lemon wedges on the side!