In a bowl, gently whisk eggs, salt and pepper. Do not beat.
In a large skillet, heat oil over medium-high heat and add cumin seeds. Stir in onion and green chile and saute until golden, 3 to 4 minutes.
Add tomato and saute, stirring continuously, for 1 minute. Stir in cayenne, turmeric and cilantro. Cook for 1 minute longer. Reduce heat to medium-low, and slowly add egg mixture.
Cook, stirring gently, until eggs are soft and creamy, 3 to 4 minutes. Do not overcook.
Serve garnished with tomato wedges and cilantro springs.