Heat oil in a skillet. Add grated ginger and green chilies, and sauté for a few seconds.

Add onions and cook until golden brown. Add tomatoes, mix, and cook until soft.

Add tomatoes, mix, and cook until soft.

In a bowl, crack the eggs. Add black pepper, red chili powder, and ground coriander. Add salt. Whisk well.

Pour the egg mixture into the cooked masala. Add half of the chopped cilantro and mix.

Cook for about 30 seconds, then add cold milk and grated cheese. Let it cook on low heat.

Add a little paprika and hot sauce. Cook for a few seconds, then remove from heat.

Garnish with cilantro and serve with toast or parathas.