Heat 2 tablespoons of oil in a pan over medium flame.
Crack 4 eggs into the pan and fry them until the edges are crispy and the yolks are slightly runny or as per your preference. Remove the fried eggs and set aside.
In the same pan, add 1 teaspoon of cumin seeds and let them splutter.
Add 1 finely chopped onion and sauté until it turns golden brown.
Add 1 tablespoon of ginger-garlic paste and sauté for 2 minutes.
Add 1 chopped tomato, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, 1 teaspoon of coriander powder, and salt to taste. Cook until the oil separates from the masala.
Gently place the fried eggs back into the pan on top of the masala.
Cover and cook for 2-3 minutes on low flame.
Garnish with chopped coriander leaves.
Serve hot with roti or rice.