Finely chop the onion.

Whisk eggs in a bowl and set aside.

Heat oil in a heavy-bottomed pan.

Add cinnamon, cloves, and cumin seeds to the hot oil and wait for them to splutter.

Add onion and sauté until translucent.

Add ginger garlic paste and sauté until the raw smell disappears.

Reduce heat to medium and pour in the whisked eggs, scrambling them as they cook.

Add crushed pepper, sambar powder, and salt to the eggs.

Combine everything and cook until the eggs are fully cooked.

Roughly tear the bread slices and add them to the cooked eggs.

Mix until the bread is well coated with the egg mixture. Add a little more oil if needed.

Add cooked rice and mix well.

Stir-fry on medium flame for 2-3 minutes.

Check for salt and garnish with coriander leaves (optional).

Serve hot.