Boil the eggs, peel the shells and keep aside.
Heat oil in a pan over medium flame.
Fry the cumin seeds, saunf and sambar onions for a minute.
Add the green chillies, tomatoes and ginger garlic paste.
Stir well and saute for 2 to 3 minutes until they are cooked well and oil starts coming out from the sides.
Add turmeric powder, coriander powder, red chilli powder and salt. Stir well.
Pour enough water and bring to a boil.
Add the eggs and stir gently.
Simmer and bring to a gentle boil.
Garnish with coriander leaves. Serve hot.