Scrambled egg tacos with tomato-habanero salsa

Cut up tomato and a small piece of red onion into a bowl.

Add a little habanero and cilantro; squeeze in lime juice.

Add a little salt and mix the salsa together.

Set a heavy non-stick skillet over about medium heat, drizzle in a little olive oil and heat the oil and pan together so it is not too hot.

Crack in two eggs, add salt and black pepper, break the yolks and scramble.

Let the eggs finish in the heat of the pan while warming the tortillas directly over the burner, flipping until completely warm.

Fill the tortillas with egg, top with salsa, a couple of avocado slices and more cilantro.