Heat sunflower oil in a pan on medium heat.

Add finely chopped onions and saute until translucent.

Add finely chopped green beans, a pinch of salt and saute until the beans are half cooked.

Pound cumin seeds and peppercorns to a coarse mix using a mortar and pestle.

Add the pounded cumin and pepper mix to the pan and saute for a minute.

Break and add the eggs one by one, season with salt and mix well.

Keep mixing the egg mixture on low heat until the scrambles are ready.

Switch off the flame and garnish with coriander leaves.

Serve hot.