||Whisk the eggs in a bowl and season with salt and pepper to taste.
||Add 1-2 tablespoons of cooking oil into a non-stick skillet and sauté the onion and jalapeño until slightly roasted.
||Add the eggs and cook while stirring over a low flame until halfway cooked.
||Incorporate the tomato and cilantro and cook to the desired doneness.
||Warm the refried beans in a saucepan and serve the scrambled eggs with a side of beans, tortillas and salsa taquera.