Heat a little oil in a skillet and cook the eggs sunny side up. Season with salt to taste.

Chop the vegetables (tomato, onion, garlic, celery, jalapeño, and cilantro).

Add oil to a skillet and sauté the garlic. When it becomes fragrant, add the chopped onion, jalapeño, and celery. Cook until the onion is translucent.

Add the chopped tomato, season with spices and seasonings to taste, and cook until the mixture is soft.

Place the eggs in the sauce and spoon the sauce over them.

Cover the skillet and cook until the eggs are fully set, about 2 to 5 minutes.