1. Boil 4 eggs, peel them, and grate or finely chop them. Keep the remaining 4 eggs aside.
2. Heat oil and butter in a pan. Add the chopped onions and sauté until golden brown.
3. Add ginger garlic paste and green chillies. Cook until the raw aroma disappears.
4. Add chopped tomatoes, Kashmiri red chilli powder, turmeric, coriander powder, pav bhaji masala, and salt. Cook until the tomatoes soften and the oil begins to separate.
5. Add the grated boiled eggs and mix well with the masala.
6. Crack the remaining 4 eggs directly into the pan and gently scramble them into the masala until just cooked.
7. Add butter, garam masala, black pepper powder, and fresh coriander. Mix everything together until rich and creamy.
8. Cook for another 2–3 minutes, stirring gently to combine all the flavours.
9. Garnish with fresh coriander and serve hot with buttered pav, roti, or paratha.

SERVE HOT