Heat a pan on medium-heat. When the pan is slightly hot, in about 2 minutes, add oil. In about 30 seconds, add cumin seeds.
When the cumin seeds splutter add onions, serrano peppers and ginger garlic paste.
Sauté the onions until they are golden. Keep stirring in order to prevent them from burning.
Add tomatoes and keep sautéing until the oil separates out and the tomatoes are mushy. This step is key to let the raw tomato odor out. Stir every minute or so. This step will take about 3 to 4 minutes.
Add garam masala, red chili powder, ground turmeric, salt, and stir constantly.
Add the beaten eggs. Stir the eggs every 30 seconds in order to prevent the eggs from sticking to the pan.
Once the eggs are cooked, turn off the heat, add chopped cilantro and stir.