Indian Scrambled Eggs

Place a large nonstick skillet over moderate heat.

Add the canola oil and heat until it shimmers. Add the cumin seeds and cook for about a minute.

Add the onions and the butter and saute until light golden, about eight minutes.

Add the ginger, chiles, turmeric, and tomatoes. Cook for six minutes, or until soft and most of the moisture is evaporated.

Reduce heat and add the eggs, cilantro, salt, and pepper. Stir while cooking, until done.