Heat a large cast-iron or non-stick skillet on a medium flame. Melt the 1 teaspoon butter with the 1 teaspoon olive oil in the skillet. Add 1 finely sliced medium red onion and sauté for about 4-5 minutes until soft and caramelizing.
Add the 1 clove garlic (grated) and 1 tablespoon ginger root (grated) and cook for another 2 minutes. Stir constantly.
Add the 3/4 teaspoon turmeric, 1/2 teaspoon garam masala, and a chefs pinch of salt to the pan. Cook for another minute with constant stirring until everything looks dark and rich.
Carefully crack 4 large eggs into the pan and break the egg yolks. Fold everything together until the eggs are 80% done then remove from the heat and leave or a couple of minutes to finish.
Toss over 2 green thai chili peppers, thinly sliced and a handful of freshly chopped cilantro
Serve with warmed chapati, yogurt and some sweet chutney