Heat the oil and butter in a small nonstick frying pan. Add the onion and fry until soft, about 4 minutes.
Beat together the tomato, chile, eggs, cilantro, and salt, to taste, in a bowl. Pour the mixture into the hot frying pan and scramble as normal. Take the pan off the heat when the eggs are cooked to your taste. Transfer the eggs to a warm dish and serve with toast, if desired.
If you are a die-hard spice fan, try adding a pinch of garam masala.
Recipe courtesy of Anjum Anand