Heat the oil or other fat in a medium skillet (nonstick is best) over medium-high heat. Add the chiles, onion and tomato to the skillet and cook, stirring frequently until the onion has softened but is not brown, about 5 minutes. Add about 2/3 of the cilantro and cook a half minute more. Reduce heat to medium low.
Crack the eggs into a bowl, add the salt and beat them just enough to combine the whites and yolks. Add them to the skillet and scramble until they are as done as you like. Taste for salt, add more if needed, scoop into a bowl and sprinkle with the remaining cilantro.
Serve with warm tortillas (and any of the garnishes you’ve chosen) for making soft tacos.