Start by dry roasting the spices mentioned under pepper masala. Take care not to burn the spices. Once it cools down, make a fine powder in a mortar and pestle or coffee grinder.
In a pan add vegetable oil. Once hot add cumin seeds followed by dry red chili, lengthwise cut green chili and curry leaves. Fry for 30 seconds.
Add finely chopped onions. Sprinkle a pinch of salt to fasten the cooking process. Cook onions till they are soft and translucent.
Make a space at the center of the pan by moving the cooked onion to one side. Add ginger-garlic paste. Fry for 30 seconds.
Add turmeric powder, chili powder(if using) , garam masala/curry powder and the pepper masala powder. Fry for a minute. Sprinkle little water if you find the masala burning. Add salt to taste. Mix well.
Cut eggs length wise into two halves. Add to the pan cut side down. Let it cook for a couple of minutes. It should be lightly roasted.
Carefully turn the eggs and cook for another 2 minutes. Sprinkle little water in between to prevent the spices from burning.
Serve hot with white rice or parathans.