Finely chop the Roma tomatoes, dice the white onion, and finely chop one jalapeño or one to two serrano chiles. Remove the chile seeds if you prefer a milder result.

Crack the six eggs into a bowl, add a pinch of salt, and beat just until blended. Avoid over-whipping so the finished eggs retain a tender, substantial texture.

Heat one tablespoon of oil in a large skillet over medium heat. Add the onion and chile, then sauté for about two minutes, until the onion begins to soften.

Add the chopped tomatoes and the remaining salt. Cook for three to five minutes, stirring occasionally, until the tomatoes soften and some of their liquid evaporates; the mixture should remain moist but not soupy.

Pour the beaten eggs into the skillet and leave them undisturbed for 15 to 20 seconds. Gently stir and fold the eggs through the vegetables for two to four minutes, until softly set.

Remove the skillet from the heat while the eggs still look slightly glossy. Residual heat will finish cooking them without making them dry.

Taste and adjust the salt if needed, then add the chopped cilantro if using. Serve immediately with warm corn tortillas, refried beans, avocado, or salsa.