Shred the paranthas into medium pieces and keep aside.
Heat oil in a heavy bottom pan or kadai. Add hing and cumin seeds and fry till slightly browned. Add the chopped onions, green chilly and curry leaves, continue to saute till the onions are translucent.
Add ginger-garlic paste along with the dry masalas at this stage, namely turmeric, chilly powder, egg curry powder, pepper powder and saute in low flame for about 5 minutes.
Add the chopped tomatoes and saute until the tomatoes are cooked and turn mushy for about 5 minutes. At this point, break the eggs directly in the kadai and cook for 2 mins.
At this point, add the shredded paranthas. Mix to combine the eggs and cook till the eggs get cooked fully. Sprinkle a little water while you mix along if it turns too dry.
Garnish with fresh coriander leaves and serve with raita for breakfast or dinner.