Heat a skillet over medium heat and add olive oil. Toss in diced onion and minced garlic, sautéing for 2–3 minutes until translucent.

Incorporate the diced tomatoes and jalapeño. Cook for 5 minutes until tomatoes soften and release their juices.

Stir in cumin, salt, and pepper, mixing well. Cook for another minute to meld the flavors.

In a separate non-stick skillet, fry the eggs to your desired doneness for 2–4 minutes.

Warm the tortillas in another pan for about 1 minute on each side until pliable.

Assemble by spooning the tomato mixture onto each tortilla, topping with a fried egg and optional avocado slices.

Garnish with fresh cilantro and serve immediately.