Curried Scrambled Eggs

(good for two)
4 large eggs
1 medium chopped onion
1 large diced tomato
1 chilli- slit (we used Indian chillies, but you could use any kind)
fresh rosemary
fresh cilantro
pinch of haldi (tumeric powder)
1/2 teaspoon cumin powder
salt to taste
olive oil
Add olive oil to pan and cook onions on medium till they just start to brown. Add the tomatoes, chilli, tumeric and cumin. Cook for a minute and add rosemary and cilantro. Cook for another minute.
Whisk eggs separately and add to pan. Cook the scramble mixture till eggs are still slightly loose. Cooking it too much will dry out the dish.