In a large nonstick pan, sauté the onions in oil on medium-high heat with a generous pinch of salt, until the edges begin to brown.
Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.Whisk eggs and half-and-half to combine well . Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.In another 3-5 minutes, the eggs will be done. They should be soft and creamy.
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