There are various recipes for spiced, scrambled eggs in Anglo-Indian cuisine. This is a very simple version (for 1), which might have benefited from some cardamom. Fresh chillis are essential, I think, because the zing nicely offsets the creaminess of the eggs. I used one red and one green torpedo-shaped chilli, and included the seeds and the pith. (The pith, not the seeds, is the hottest part.) No pic today: the browny yellow image does not do justice to the deliciousness of the dish.
1/2 onion, chopped
1tsp cumin seeds
2 chillis, finely sliced
1tbsp sunflower oil/butter
2 eggs, lightly beaten
In a small, non-stick saucepan, cook the onion, cumin and chillis, with a little salt, in a mix of sunflower oil and butter. Use a low heat, and add a little more oil - which helps to prevent the butter from catching - if necessary. Cook until the onions are golden and have shed all their moisture.
Add the eggs, and stir rapidly - they will scramble immediately. Cook until curdled and creamy.