Melt coconut oil in a deep skillet or dutch oven and add mustard seeds. When the seeds start to splutter, add dried red chilies, onions, and slit Serrano pepper(s).
After about 10 minutes or once the onions soften, add turmeric, salt, black pepper, meat masala and curry leaves and stir-fry for a minute.
Next, add the can of coconut milk and cook on low for 5-6 minutes, stirring occasionally.
Add the eggs, cook for a couple more minutes, then serve.