When the shallots are just softened and fragrant (do not stir or let them brown), add the eggs (use as many as you like) and green onions. Once the egg whites are set, turn off the heat and sprinkle with black pepper and cilantro.

Cut the beef sausage into small pieces and add to the pan with a few slices of chili pepper. Serve with baguette, soy sauce, pickled shallots, and cucumber as desired.