Heat the olive oil in a frying pan and cook the chopped onions for about 10 minutes, until they become soft and translucent.
Add the chopped tomatoes to the pan and cook for a further 2 minutes.
Add the turmeric, cumin and coriander powder.
Add the eggs and season with sea salt.
Continuously stir the mixture with a wooden spoon for about 5 minutes, keeping it moving until the eggs are cooked through.
Garnish with micro herbs and serve with toasted country bread.