How to Make It
Lightly beat eggs and salt in a small bowl, making sure not to overbeat (eggs should not be foamy or frothy).
Toast cumin seeds in a dry 10-inch skillet over medium, stirring occasionally, until fragrant, 3 to 5 minutes. Grind seeds, and set aside.
In same skillet, heat oil over medium. Add onion; cook, stirring occasionally, until translucent but still firm and crisp, 5 to 6 minutes.
Reduce heat to low. Add beaten eggs; cook, undisturbed, 5 seconds. Using a spatula, begin pushing eggs toward center of skillet. When most of the egg has coagulated, gently flip and cook other side, stirring and turning until eggs are fully cooked, about 3 minutes total. (Do not let eggs brown.) Transfer to a warm serving platter. Sprinkle with cumin, cilantro, and sliced chiles.