Grab a pan and put it on the stove over medium heat.

Pour 2 tbsp of cooking oil in a large pan.

Add 1 medium-sized chopped onion to the pan.

Stir in 4 cloves of minced garlic and 2 chopped green chillies.

Saute all the ingredients for 1 minute.

Add ½ cup of chopped green bell pepper and ½ cup of chopped red bell pepper to the pan.

Cook for 2-3 minutes, stirring occasionally.

Add 2 cups of fresh/canned chopped tomatoes to the bell peppers.

Sprinkle ½ tsp of cumin powder, ½ tsp of red chili powder, ½ tsp of salt and ½ tsp of paprika over the vegetable mixture.

Stir well to coat the vegetables with the seasonings.

Pour 4 tbsp of water into the pan and stir again to mix everything.

Cover the pan and cook on low heat for 10 minutes.

Open the lid and stir the veggies. Using a spatula, create four small pockets in the mixture.

Crack 4 medium-sized eggs into the space you just created. Add the eggs on top of the veggies so that they don’t overlap each other.

Cover the pan and cook for an additional 5 minutes over low heat.

Open the lid after 5 minutes once the eggs are poached.

Sprinkle ¼ tsp of black pepper over the eggs.

Garnish the dish with 1 tbsp of chopped coriander.

Remove the pan from the heat and enjoy the delicious egg dish with bread.