Instructions

• Hard boil eggs by placing into pot and covering with cold water. Then, bring water to a boil and boil eggs for 7 to 8 minutes. Once cooked, drain with cold water and transfer into bowl to cool. Peel, chop into pieces, and set aside.
• In non-stick skillet, melt butter over medium heat. Add onion and cook until soft and golden (about 5 minutes). Stir in ginger, chili pepper, cayenne pepper, ground turmeric, and chopped eggs. Mix well to combine and cook for 3 more minutes.
• Add tomatoes and turn off heat. Season to taste with salt and sprinkle chopped cilantro on top. Serve with toast.