Prepare the ingredients: Crack the eggs into a mixing bowl and whisk them together with cumin, coriander, black pepper, and salt until fully combined. Set aside. Cook the chiles: Heat butter or oil in a non-stick pan over medium heat. Add the chopped chiles (and onions, if using) and sauté for 2-3 minutes until softened and aromatic.
Cook the eggs: Pour the whisked eggs into the pan with the chiles. Allow the eggs to cook undisturbed for 1-2 minutes, then gently stir with a spatula, allowing the eggs to puff and cook evenly.
Optional cheese: If adding cheese, sprinkle it over the eggs in the last minute of cooking, allowing it to melt into the dish.
Serve: Once the eggs are fully cooked but still fluffy, remove from heat and garnish with fresh cilantro (if desired). Serve immediately with a side of toast, salad, or any other preferred sides.
