Akoori

Heat oil in a large, nonstick skillet over medium heat. Cook the onions until softened, stirring frequently about 5 minutes.

Stir in the tomato, ginger, chilies, cumin and turmeric and cook, stirring for 2 minutes.

Whisk eggs in a medium bowl. Season with salt and pepper.

Stir the beaten eggs into the skillet with the tomatoes and add half the cilantro. Stir well to combine all ingredients.

Cook slowly, stirring frequently, until soft, thick curds form. Cook until eggs reach your desired firmness.

Serve immediately, garnished with remaining cilantro.

Note: This pairs well with a fresh fruit salad.