Melt 1 tablespoon of ghee or butter in a nonstick pan over medium heat. Add ¾ of the chopped shallots and grated ginger, cooking for 3–4 minutes.

Stir in sliced garlic, garam masala, turmeric, cayenne pepper (if using), and a pinch of salt. Cook for 2 minutes.

Reduce heat to medium-low and gently crack eggs into the pan. Season with salt and top with remaining shallots, peppers, and cilantro.

Cover and cook the eggs for about 5 minutes until whites are opaque and yolks are still runny.

Remove the lid, squeeze lime juice over the eggs, and transfer to a plate to serve.