1. Pre-heat the oven to 180°C

2. Butter the toast on both sides and set aside on a trey

3. In a pan, allow the onion, garlic and chili peppers to sweat for about 5 minutes on medium heat

4. Add the grated ginger and allow to sweat for 2 more minutes

5. Add the cumin and curcuma and give the pan a bit more heat, allowing the spices to bake.

6. Return to medium heat and add the diced tomatoes. Lower the heat

7. In a bowl, add pepper and salt to the eggs and whisk them thoroughly.

8. Put the toast in the oven for coloring.

9. Add the eggs to the pan and stir until the eggs are moistly scrambled. 

10. Remove from the heat, add the cilantro.

11. Serve the toast with the scrambled eggs on top.