Set a 10- or 12-inch skillet with a lid on the stove over medium heat.

Add the olive oil to the skillet and let it heat for about 30 seconds.

Put the chopped onion and 1/2 teaspoon of the salt into the skillet. Cook for 4 to 5 minutes, stirring often, until the onion softens and looks glossy.

Add the cauliflower florets to the skillet. Stir for 2 minutes so the florets get coated with the oil and onion.

Pour 1/2 cup water into the skillet. Cover the skillet with the lid and cook for 6 to 8 minutes, until the cauliflower is tender enough to pierce with a fork but still holds its shape.

Uncover the skillet and cook for 1 to 2 minutes, stirring once or twice, until most of the water has cooked away.

Add the garlic, curry powder, cumin, and black pepper to the skillet. Stir for 1 minute, until the garlic smells fragrant and the spices coat the vegetables.

Put the frozen peas into the skillet. Stir and cook for 2 minutes, until the peas are hot and bright green.

Use the back of a spoon to gently press some of the cauliflower so the mixture sits in a more even layer. Make 6 small spaces in the vegetables for the eggs.

Crack 1 egg into a small cup or bowl.

Pour that egg into 1 of the spaces in the skillet. Repeat with the remaining eggs, spacing them around the pan, then sprinkle the eggs with a small pinch of the remaining salt.

Turn the heat to low. Cover the skillet and cook for 6 to 8 minutes, until the egg whites are fully set and the yolks are still a little soft, or cook longer if you want firmer yolks.