Heat a medium skillet over medium heat. If needed, add oil to prevent sticking. Sauté onion and garlic for 2-3 minutes until soft and fragrant.

Add diced tomatoes and jalapeño to the skillet. Cook for approximately 5 minutes until tomatoes soften.

Sprinkle cumin, salt, and pepper, stirring to combine. Cook for an additional minute.

In a separate skillet, heat oil and fry eggs according to preferred doneness, about 2-4 minutes.

While eggs are frying, toast the tortillas on low heat for about 1 minute on each side.

Assemble by placing a warm tortilla on a plate, spooning the tomato mixture onto it, and topping with fried eggs.

Garnish with fresh cilantro and serve warm.