Heat the oil in a frying pan that is ovenproof and non-stick medium. Tip the cut onions and boil until smooth and golden over regular heat for about 10 minutes. Add the powder of the Madras and fry for another 1 min, then add half of the tomatoes and half of the chilies. Cook until dense is the combination and all the tomatoes explode.
Heat up the grill. Add half the cilantro to the eggs and season, then throw over the blend of aromatic onions. Gently stir once or twice, then boil for 8-10 minutes over low heat until almost laid. Transfer for 3-5 minutes to the grill until set.