Heat ghee/oil in a skillet over medium heat.

Add the chopped onions and stir occasionally for about 10-15 minutes, or until they begin to turn golden brown.

Add garlic and serrano pepper and stir for a couple minutes, then add the red bell pepper and reduce the heat to low. Cook for about 10 minutes, stirring occasionally.

Stir the spices into the sauce then add the tomatoes.

Bring to a simmer and cook until tomatoes have reduced and the sauce has thickened (taste sauce and adjust seasonings).

Gently crack eggs into skillet, season top of eggs with salt and pepper then cover the skillet and cook for about 5 minutes or until the eggs are cooked to your liking.

Sprinkle with cilantro if desired and serve.