In a small pan on medium low heat melt the butter or ghee.

Add the cumin seeds and wait until the sizzle. Stir them around the pan and add the onion. Sprinkle a pinch of salt on the onions then stir to coat in the butter. Cook until the onion just becomes translucent.

Add the garlic, jalapeño (this is optional and makes the dish pleasantly spicy. If you don't want it too hot just use a small amount or skip it entirely) and tomato and stir. Let it cook for another 5 minutes or so until some of the juices have cooked up and the onions are starting to darken.

Add the ginger, turmeric and coriander and another sprinkling of salt and stir. Taste and add more salt if you think it needs it.

In a small bowl whisk the eggs with a fork just to break up the yolks. Add another sprinkling of salt to the eggs.

Turn the heat down to low and add the eggs into the pan all at once, gently stirring the eggs and vegetables together using a spatula or wooden spoon. Continue until the eggs are still soft and creamy, but fully cooked.

Turn off the heat and add a sprinkling of cilantro to taste and stir. Spoon onto plates with fresh roti or flat bread or just toast if that's what you have. Sprinkle a little more cilantro and enjoy.