Finely chop onions, tomatoes, and green chilies.

Grate garlic cloves.

Break eggs into a bowl, add salt, and cream.

Whisk the mixture thoroughly until frothy.

Melt butter in a pan over medium heat.

Add grated garlic, chopped green chilies, and onions to the pan and sauté until the onions turn pink.

Add chopped tomatoes and cook until they soften and release their juices.

Pour in the egg-cream mixture and let it cook for about a minute without stirring.

Gently scrape the sides of the pan, slightly scrambling the eggs.

Stir and cook for another minute, continuing to gently scrape and scramble.

Cook until the eggs are set but still soft, creamy, and slightly runny.

Sprinkle with chopped coriander leaves and mix well.

Turn off the heat and serve hot with sliced bread or toast.