Start by finely chopping the onion and tomato, setting them aside. In a mixing bowl, crack and whisk the eggs until smooth and frothy.

In a skillet, heat oil over medium heat. Add the chopped onion and sauté until translucent, then add diced tomato and cook until saucy.

Stir in the Pili Pili sauce and let simmer for a minute to meld the flavors.

Reduce heat to medium-low and pour the whisked eggs into the skillet. Gently stir to form soft curds, cooking until creamy.

Remove from heat and garnish with chopped parsley or coriander. Serve immediately.