Heat oil in large non stick skillet over medium heat. Cook onion until soft, stirring frequently, about 6 minutes. Stir in tomato, ginger, chilies, cumin and turmeric; cook 2 minutes. Whisk eggs lightly in medium bowl; season with salt and pepper. Stir eggs into tomato mixture; add half of the cilantro. Cook, stirring until soft, thick curds form. Serve immediately, topped with remaining cilantro.
Tip: Kick up the heat of this dish by adding more green chilies.
Preparation: 8 minutes
Cooking: 12 minutes