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Heat up a large non stick skillet on a medium heat. Once hot, add a dash of avocado oil, then add the onions and jalapeno, then cook for a few minutes until soft and fragrant.
Now add the diced tomato and garlic, then cover and cook for 8-10 minutes until the tomato breaks down and you start to see a sauce forming. Remove the lid, season with cumin and some salt to taste, then add a dash of water to bring the sauce together. Cover and cook for 5 minutes.
Now remove the lid and make 3 wells in the pan, then crack in 3 eggs, season with a dash of salt, then cover and cook until the whites have set. Serve with some freshly chopped coriander and enjoy.