Crack eggs in a bowl, add salt and pepper, then whisk until combined.
In a frying pan heat oil over medium heat. Add onions and cook until tender and translucent (about 3 minutes).
Stir in the chilies and cook for one minute.
Add the tomato and sauté for two minutes or until the tomato softens and releases its juices.
Pour eggs folding in large curds, and cook until eggs are cooked to your liking (read notes).
Remove the pan from the heat and serve.
Notes
I find it easier to crack the eggs in a bowl, season, and whisk them instead of cracking them directly into the pan.
If you want to remove the seeds from chiles, make sure to wear gloves to prevent your hands from irritation.
For plump and juicy scrambled eggs, make sure you don’t overcook them. I like to leave mine slightly undercooked, then cover them and leave them to finish cooking while I serve sides on the plate (1-2 minutes more).