1. In a pan, heat the cooking oil.

2. Fry the onion, garlic and capsicum until the onions are translucent.

3. Add the mustard seeds, turmeric and garam masala and stir fry for 2-3 minutes.

4. Add the tomatoes and spinach. Cook and stir regularly until the tomatoes start to break up.

5. Pour the beaten eggs into the pan. Add the salt. Stir constantly until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.

6. Garnish with the finely chopped coriander leaves. Serve hot.