Mix your tomato, onion, jalapeno, lime, orange zest and cilantro in a small bowl with a pinch of salt & pepper and set a side.

Bring a small pan to high heat. When pan starts to smoke bring heat down to medium high heat. Add a tbsp of vegetable oil and both your eggs.

This is a pretty quick process so pay attention to your eggs. With a rubber spatula, softly, lift the edges of your eggs making sure they don't stick.

After 2 minute, turn your heat down to medium low heat and let the egg white cook completely.

Warm up your tortilla in a separate pan flipping them a couples times.

Lay your tortillas on a plate, tilt your pan so that your eggs gently slide on top of your tortillas and top with your Pico de Gallo. Then serve.