Spicy Tomato Egg Scramble

1Heat the oil (1 tablespoon) in a non-stick skillet over medium heat.

2Add the diced tomatoes (2 medium) to the skillet and sauté for about 3-4 minutes until they soften and release their juices.

3In a bowl, crack the eggs (4 large) and whisk them together with salt (1 teaspoon), chili powder (1 teaspoon), and black pepper (¼ teaspoon) until well combined.

4Pour the egg mixture into the skillet with the tomatoes (2 medium), stirring gently to combine.

5Cook the eggs (4 large), stirring occasionally, until they are just set but still slightly creamy, about 3-5 minutes.

6Remove from heat and garnish with chopped cilantro if desired.

7Serve hot with toast or as a filling for a wrap.