Whisk together the eggs, onion, bell pepper, turmeric, garlic, coriander and a pinch of black pepper and set aside.
Prepare the dough by mixing the flour, ½ teaspoon oil and pinch of salt until a dough is formed. Once formed, divide into 4 portions, shape into balls and spread a very small amount of oil over them with your finger.
Flour your work surface then using a rolling pin, roll each ball into a 4-5 inch round or square disc.
Heat a dry pan and place each dough disc in, heating until it starts to bubble, then flip. It should begin to fluff up then cook until toasted then set aside on a plate.
Heat a teaspoon of oil in a pan, once heated, place ¼ of the egg mixture into the pan and cook until almost done and the egg is still slightly gooey on the top.
Place the paratha on top of the egg and press it gently.
Flip it and cook on the other side for 2 minutes until the egg is fully cooked.
Repeat for the remaining 3 parathas using the remaining oil.