Prep your vegetables: Dice the tomato, finely chop the onion, and finely chop the jalapeño. Remove seeds and ribs from the jalapeño for less heat. Keep everything roughly the same size for even cooking.

Beat the eggs: Crack 4 eggs into a bowl. Add a pinch of salt and pepper. Beat with a fork until the yolks and whites are fully combined and slightly frothy.

Warm the pan: Set a medium nonstick or well-seasoned skillet over medium heat. Add 1–2 tablespoons of oil or butter. When it shimmers or melts, you’re ready.

Sweat the onion and jalapeño: Add the onion and jalapeño. Cook, stirring occasionally, for 2–3 minutes until the onion softens and turns translucent. You want gentle sizzle, not browning.

Add the tomato: Stir in the diced tomato and a pinch of salt. Cook for another 1–2 minutes. The tomato should soften and release a bit of juice but still hold some shape.

Pour in the eggs: Reduce heat to medium-low. Pour the beaten eggs over the vegetables. Let them sit for 5–10 seconds to set around the edges.

Scramble gently: With a spatula, push the eggs from the edges toward the center, making soft folds. Keep the curds tender and glossy. This should take 1–2 minutes.

Season and finish: Taste and add more salt if needed. If you like, fold in chopped cilantro or a sprinkle of cheese right at the end. Remove from heat while the eggs are still a touch soft; they’ll finish with carryover heat.

Serve: Plate immediately with warm tortillas, toast, or beans. Add avocado, lime, or queso fresco if you want a little extra richness.