Heat the oil in a non-stick frying pan and gently cook the onion, chilli, ginger and tomato with a pinch of salt for 10 minutes until soft. Stir in the spices and cook for 1 minute. Beat the eggs with a little seasoning and stir through the coriander. Tip the eggs into the pan and swirl to make sure everything is distributed. Cook gently for 10 minutes, lifting up the edges to let any runny egg run underneath, until lightly golden on the bottom. Then, fold over and cook gently for a few more minutes until just set.