Chop onion, green chilly and curry leaves.

Heat oil in a pan and add chopped onion, green chilly, curry leaves, pepper powder and salt as required. Saute for 5 minutes in medium flame.

Break the eggs one by one slowly into the two sides (without touching each one) of the pan. After adding eggs don't stir the pan. Allow to cook (partially cover the pan with a lid) for about 10 minutes until the eggs get cooked and gets a nice bull's eye texture.

Switch off the flame and serve it hot as a side dish with roti !