In a non-stick pan, heat the coconut oil over medium heat.

Add the chopped onion and cook for 2–3 minutes until soft and lightly golden.

Add the chopped tomato, salt, and chilli powder. Sauté until the tomato breaks down and becomes saucy (about 3–4 minutes).

Crack the eggs directly into the pan and stir continuously to scramble, mixing with the masala as it cooks.

Cook for 2–3 minutes until the eggs are fully cooked and slightly fluffy.

Sprinkle with chopped coriander if using. Serve hot with roti, rice, or buttered toast.