Start by making a quick salsa by halving your cherry tomatoes, then mix them in a bowl with diced jalapenos, chopped cilantro, olive oil, vinegar, salt, and pepper.
Next, toast your corn tortillas. This can be done in a dry pan, on high heat, or directly over an open flame (the preferred method) if you have a gas stove.
Once the tortillas are toasted cut them into relatively even, bite-sized, pieces (you could also just tear them by hand). Next, sauté the pieces of tortilla in a bit of olive oil until they’re browned a bit more.
When the tortillas are ready, lower your heat (you may need to remove the pan from the heat for a bit as well, so that it’s not too hot for your eggs), then whisk your eggs together with a bit of grated cheese, season with salt and pepper, then add everything to your pan.
Give everything a mix, so that the tortillas mix as evenly as possible with the eggs, and when the eggs are done, remove them from the heat and immediately add them to your serving dish.
Finish with your tomato salsa, more cilantro, and sliced avocado.