In a bowl, add eggs, onion, cabbage, bell peppers, oregano, black pepper and salt. Mix well.
Heat a paniyaram pan on low flame. Add oil. Allow it to heat up.
Pour 1 tbsp egg mixture into each mould.
Drizzle oil over them.
Cook until golden in colour.
Flip them with a spoon or toothpick. Cook the other side until golden.
Serve egg paniyaram with tomato ketchup.
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