Heat the oil in pan on medium heat
Add the finely sliced onions and cook for 3-4 minutes on medium heat until softened and golden brown ensuring that you stir continuously so the onions do not stick to the pan.
Add the chopped tomatoes and cook for a further 3-4 minutes until softened.
Add the salt, chilli powder, turmeric powder, and green chilies then cook the spices for 3-4 minutes.
Peel the potatoes and cut them into bite-sized chunks – you can leave the skin of the potatoes on if you like.
Add the potatoes along with the water and bring to a gentle boil before covering with a lid to allow to simmer on low heat for 15 minutes.
Crack the eggs into the curry then gently mix into the curry and cook for 3-4 minutes on low heat until the eggs are cooked through.
Add the finely chopped coriander then mix to combine.
Serve with chapatti or naan bread then enjoy!