Start by chopping the onion, tomato, and green chili.

In a non-stick skillet, heat the oil over medium heat.

Add the chopped onions to the skillet and sauté until they become translucent.

Stir in the chopped tomatoes and green chili, and cook until the tomatoes soften, about 2-3 minutes.

Add turmeric, red chili powder, and salt to the mixture.

In a bowl, whisk the eggs until well combined.

Pour the whisked eggs into the skillet and gently stir. Lower the heat to prevent overcooking.

Cook until the eggs are just set but still soft. Remove from heat and sprinkle with fresh cilantro before serving.