In a large nonstick skillet, heat the canola oil over medium heat. Add the onion, ginger paste and pepper. Cook for 6-8 minutes or until the onion is translucent. Add the garlic and cook for an additional 2 minutes. Stir in the tomato paste, cumin, curry powder, turmeric and a generous amount of salt and black pepper. Cook for an additional 2 minutes or until the tomato paste reaches a rich maroon color. Stir in the tomatoes and cook for an addtitional 2 minutes.

Very carefully add the eggs and sprinkle with crushed red pepper. Scramble them with a wooden spoon continuously for about 5 minutes or until they are cooked to your liking. Remove from heat.

Garnish with sliced green onions and chopped cilantro. Serve with toast and enjoy!