In a large pot heat up the oil on medium heat until hot.
Add the finely diced onions and cook for 4-5 minutes until softened.
Add the finely chopped garlic cloves and ginger then cook for a further 1-2 minutes – be sure not to burn anything.
Add the diced tomatoes and cook for 3-4 minutes.
Add the spices and the finely chopped green chillies then cook for 3-4 minutes.
As the spices are cooking wash the cauliflower and cut it into florets then add to the pan and give it a stir before covering and cooking for 20 minutes.
Add the eggs and cook for 2-3 minutes.
Garnish with the finely chopped coriander.
Serve with chapatti and enjoy!