Heat the oil in a frying pan that is ovenproof and non-stick medium. Tip the sliced onions and cook until smooth and golden over medium heat for about 10 minutes. Add the paste of the Madras and fry for another 1 min, then add half of the tomatoes and half of the chilies. Cook until dense is the combination and all the tomatoes explode.
Heat up the grill. Add half the cilantro to the eggs and season, then pour over the blend of spicy onions. Gently stir once or twice, then cook for 8-10 minutes over low heat until almost set. Transfer for 3-5 minutes to the grill until set.