Don't eat the story, eat the egg!!

Sauté the base: In a skillet, heat a little olive oil or butter. Add the onion and chili pepper, and sauté over medium heat for 2 to 3 minutes until the onion is translucent.
Stir in the tomato: Add the chopped tomato and cook for 1 more minute, until slightly softened. Beat the eggs: While the vegetables are cooking, beat the eggs in a bowl with salt and pepper. Cook the eggs: Pour the beaten eggs into the skillet with the vegetables. Cook over low heat, stirring constantly with a wooden spatula, until the eggs are cooked to your liking. If you prefer them creamy, remove from the heat a little before they are completely set. Serve: Remove from the heat, garnish with chopped fresh cilantro, and serve immediately. Accompany with warm corn tortillas, refried beans, or avocado.