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1. Chop the tomatoes extremely fine, or you could chop it up in the mixie. Make sure not to make a paste.
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2. Chop onions and green chillies also very fine.
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3. Take a shallow pan, add some oil, add pepper corns. The flame should be low. When they begin to pop, add onions and fry till they are a little translucent. Add ginger-garlic paste and fry for some more time. Then add green chilies.
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4. Add the red chilly powder, pepper powder and fry for a few seconds.
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5. Add chopped tomatoes. Add salt to taste and a pinch of sugar. Cook the tomatoes till they are almost dry.
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6. While the tomatoes are cooking, in a bowl add the whites of the eggs. Beat till they are stiff. Then add the yolks. Beat again. The beaten eggs need to be quite stiff. Add a little salt to the eggs.
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7. Once the tomatoes are almost dry, pour the eggs over them. They should cover the entire pan.
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8. If you like, you can grate some cheese over it. Parmesan tastes very good, or you could use good old cheddar.
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9. Cover the pan completely and let the eggs cook.
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If you like you can replace green chillies with green jalapenos. But if you use jalapenos, then add them just before you pour the eggs over the tomatoes.
