Finely chop the onions and chilli. Dice the tomato. Fry the vegetables in a pan with oil until the onion softens. Add the spices.
Break the eggs and whisk until fluffy. Pour the eggs into the pan and slowly scramble to form a scrambled egg. Do not overcook. Leave a little juiciness in the eggs.
Serve the bhurji immediately warm. Garnish with coriander leaves.