Step 1: Heat olive oil in a pan over medium heat. Add finely chopped onions and minced garlic. Sauté for 3-4 minutes until soft and aromatic.

Step 2: Add the sliced green chilies and diced tomatoes into the pan.

Step 3: Stir in the cumin powder, red chili powder, salt, and black pepper. Cook for 5 minutes until the tomatoes break down and form a rich, thick sauce.

Step 4: Use a spoon to make 5 small pockets/indents in the tomato sauce. Gently crack one egg into each pocket, making sure to keep the yolks intact.

Step 5: Cover the pan with a lid and simmer on low heat for about 5 minutes, or until the egg whites are fully set but the yolks are still beautifully runny.

Step 6: Remove from heat, garnish with fresh chopped coriander, and serve hot directly from the pan!