Step 1

Combine the tomatoes, green onions, red onions, and cilantro in a bowl. Mince the habañero and garlic so they are almost paste-like, then stir them in with the other ingredients. Squeeze the lime over top and sprinkle with the salt. Gently but thoroughly toss ingredients together. Chill for at least 30 minutes, or refrigerate for up to 5 days. (Makes about 5 cups of salsa.)

Step 2

To serve, whisk together as many eggs as you need and cook over medium heat in a skillet until scrambled. Plate the eggs with 1/4 to 1/2 cup of the salsa spooned over top.