Heat a kadai, and add one and a half tbsp oil.

When the oil heats up, add chopped onions.

Sauté the onions till they turn translucent and then add chopped tomatoes.

Add red chili powder and salt, and sauté for 3-4 minutes. (You can add more chili powder if you are making this dish for adults.)

Cut the chili lengthwise in two pieces, take out the seeds, and then add the pieces. (Don't add chilies if your child is not used to hot food. I don't add them as Devansh finds the masala too hot for his palate if I do.)

Add grated coconut and sauté for 2-3 minutes.

Add half tbsp oil in the kadai from the sides. (I don't use non-stick kadai, so I need to add oil to ensure the masala doesn't get burnt while the eggs are cooking.)

Now break open the eggs on top of the masala one after another.

Sprinkle black pepper on the eggs and cover the kadai with a lid.

Cook on low flame till the eggs get cooked. (Unlike the usual fried eggs, where the egg yolk should be slightly runny, the yolk in this dish must be properly cooked otherwise it doesn't taste good. I usually keep a tava beneath a kadai to ensure that the masala doesn't get burnt. You don't need to do that if you're using non-stick kadai but I prefer to use non-stick vessels only when absolutely necessary.)

Take off the lid and garnish with chopped coriander.

Cut into pizza-like slices, scoop out the pieces and transfer onto a plate/lunchbox.

Serve along with chapatis. (I prefer to eat this with a bit of tomato ketchup.)