In a nonstick skillet, heat oil. Once it begins to shimmer, add chopped onion and fry on medium heat until translucent, about 5-7 minutes.
Add turmeric powder and red chili powder, and fry on medium-low heat until fragrant.
Raise heat to medium-high. Add chopped potatoes, tomato and green chili, and begin to fry until the mixture is well-coated in the masala, and potatoes are done, roughly 10 minutes.
Lower heat to medium, and add eggs and cilantro. Moving quickly, break the eggs with your spatula as they are setting to form small, soft curds. Remove from heat if necessary to prevent eggs from overcooking.
Remove from heat and serve immediately with roti or any bread of your choice.