4-5 large or extra-large eggs
1 tsp salt
2 tbsp raw sesame oil or vegetable oil
1 cup chopped shallots
1 tbsp minced garlic
1 tsp minced ginger
2 green cayenne chilis, seeded and minced
1/4 tsp turmeric
2 tomatoes, cut into 1/2-inch dice
1/2 cup cilantro leaves
Beat the eggs lightly in a bowl, and whisk or stir in the salt.
Heat a large cast-iron or other heavy skillet over medium-high heat. Add the oil and when it is hot, add shallots, ginger, garlic, chilis and turmeric and stir-fry for 2 minutes. Add the tomatoes and fry for 2-3 minutes, until they are softened.
Add the eggs and swirl and tilt the skillet to distribute. Using a flat wooden spoon or spatula, toss the eggs with the shallots and tomatoes, cooking the eggs while getting everything well mixed. Then continue to cook for 2-3 more minutes, until the eggs are well-cooked. Turn out onto a flat plate to serve, garnished with cilantro.