Ande Ki Bhorji (Indian Scrambled Eggs)

6 eggs
Salt and freshly ground pepper, to taste
2 tablespoons vegetable oil
2 medium onions, coarsely chopped
1/2 teaspoon ground cumin
Chopped cilantro for garnish (optional)
1 or 2 green chile peppers, seeded and
    thinly sliced for garnish (optional)

Beat the eggs, salt, and pepper together in a bowl.

Heat the oil in a large skillet over moderate heat and saut the onions until tender and golden but not brown, about 3 to 4 minutes. Add the cumin and saut for 30 seconds. Reduce the heat to low and add the egg mixture. Stir frequently until the eggs are cooked as desired.

Serve garnished with cilantro and chile peppers if desired.

Serves 4 to 6.