2 to 3 serrano or jalapeño chilies, minced (more to taste, seeded if desired)
1 garlic clove, minced
¾ pound tomatoes, cut into small dice, or 3/4 of a 14-ounce can, drained
3 to 4 tablespoons chopped cilantro
Salt to taste
6 to 8 large eggs
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, for about three minutes until just tender. Turn the heat to medium-high, and add the chilies, garlic, tomatoes and half the cilantro. The mixture should sear in the pan. Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes. Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery.
Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve.