Spicy Indian-Style Scrambled Eggs

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4 large eggs

1/4 teaspoon ground cumin

Pinch of turmeric

Kosher salt

1 tablespoon vegetable oil

1 small red onion, cut into 1/4-inch dice

1 small hot red or green chile, seeded and very finely chopped

1 garlic clove, minced

1 1/2 teaspoons minced fresh ginger

1 tomato—halved, seeded and cut into 1/4-inch dice

Pinch of sugar

2 teaspoons chopped cilantro

Roti (see Note) or toast, for serving

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