Cut the peppers into 1/2 inch thick rings. Remove the seeds and center of the pepper.
Chop the tomato, purple onions, and coriander leaves into small pieces.
Heat the olive oil in a non-sticky frying pan over medium heat. Place the pepper rings into the pan and cook for 2 minutes.
Crack the eggs directly into the pepper rings. [Tip: First pour a small amount of egg white into the ring to check if it leaks. Remove leaked egg whites from sides in case it leaks.]
Quickly add the desired amount of tomato and onion by sprinkling them over the egg.
Sprinkle a pinch of salt and black pepper powder over the egg ring.
Cover the pan and let the yolk cook for about 2 minutes. Uncover the pan once you’re satisfied with the yolk.
Optional: Sprinkle some shredded cheese over the egg ring and sauté for another minute.