Heat oil or butter in a skillet over medium heat.

Add chopped onions and sauté until soft and lightly golden.

Stir in green chilies and ginger-garlic paste. Cook for 1 minute until fragrant.

Add chopped tomatoes and cook until they soften and become slightly saucy.

Stir in turmeric, red chili powder, garam masala, and salt. Mix well.

Crack eggs directly into the pan.

Gently scramble the eggs with the masala mixture using a spatula.

Cook until eggs are soft and just set.

Add chopped cilantro and mix lightly.

Optional: stir in a small knob of butter for extra richness.

Serve hot with toast, pav, or roti.