Beat the eggs lightly in a bowl, and whisk or stir in the salt.

Heat a large cast-iron or other heavy skillet over medium-high heat.

Add the oil and when it is hot, add shallots, ginger, garlic, chilis and turmeric and stir-fry for 2 minutes.

Add the tomatoes and fry for 2-3 minutes, until they are softened.

Add the eggs and swirl and tilt the skillet to distribute.

Using a flat wooden spoon or spatula, toss the eggs with the shallots and tomatoes, cooking the eggs while getting everything well mixed.

Then continue to cook for 2-3 more minutes, until the eggs are well-cooked.

Turn out onto a flat plate to serve, garnished with cilantro.