Chop onions and tomatoes roughly. Heat oil in a pan. Sauté onions till light brown. Add ginger, green chillies and tomatoes and continue to sauté.
Break eggs into a bowl and add salt and whisk lightly. Pour this into the pan and cook stirring continuously till almost dry. Lower the heat and sauté till dry. Add coriander leaves and serve hot with ajwain flavoured paranthas or bread.