Begin by heating a non-stick skillet over medium heat. Add a tablespoon of cooking oil, then toss in the diced onion and minced garlic. Sauté for about 2–3 minutes, stirring frequently until the onion becomes soft and translucent, and the garlic is fragrant.

Next, incorporate the diced tomatoes and jalapeño pepper into the skillet. Stir well and let the mixture cook for approximately 5 minutes, allowing the tomatoes to soften and release their juices.

Now it’s time to season your vegetable mixture. Stir in the cumin, along with the salt and pepper, and cook for an additional minute.

In a separate non-stick skillet, heat it over medium heat and crack in your large eggs. Fry them to your liking—cook for about 3–5 minutes.

While the eggs are cooking, take another skillet and warm your tortillas over low heat for about 1 minute on each side.

To assemble, place a warm tortilla on a plate and spoon a generous amount of the tomato and jalapeño mixture on top. Add the fried eggs carefully.

Finally, sprinkle fresh cilantro over the assembled dish and serve immediately.