Heat oil in a pan, add cumin seeds and onion and sauté till golden. Add green chillies and tomato and sauté till soft.
Add the potato wafers and salt and add two tablespoons of water, cover with a lid and let it cook for a minute or two. When the wafers are soft and the mixture is hot, spread the wafer mixture in the pan.
Break each egg separately on top of the wafer mixture so as to cover the entire mixture. Cover with a lid with hot water on top and cook on low heat until the eggs are set.
Serve immediately garnished with chopped coriander leaves.