1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the diced red bell pepper, garlic, and jalapeño to the skillet. Sauté for another 2-3 minutes until the peppers are softened.
3. Stir in the cherry tomatoes, ground cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, allowing the tomatoes to release their juices.
4. In a bowl, beat the eggs and season with a pinch of salt and pepper. Pour the eggs into the skillet, stirring gently to combine with the vegetables.
5. Cook the mixture, stirring occasionally, until the eggs are just set but still creamy, about 5-6 minutes.
6. Remove from heat and sprinkle with fresh cilantro and crumbled queso fresco.
7. Serve hot with optional avocado slices and lime wedges on the side. Enjoy!

Remember, like my abuela used to say, “Cook with your heart, and taste as you go!” This ensures the flavors are just right.