Instructions

• Firstly, hard boil the eggs. Place the eggs into a pot and cover with cold water. Bring the water to a boil and boil eggs for 7-8 minutes. Once cooked, drain with cold water and transfer into a bowl to cool. Then peel, chop into pieces and set aside.
• In a non-stick skillet, melt the butter over a medium heat and add the onion, cook for 5 minutes until soft and golden. Stir in the ginger, chili pepper, cayenne pepper, ground turmeric and the chopped eggs. Mix well to combine, cooking for a further 3 minutes.
• Add in the tomatoes and turn off the heat. Season to taste with salt and sprinkle over the chopped cilantro. Serve with the hot toast.