Scrambled Egg Tacos with Tomato-Habanero Salsa - Rick Bayless

Ingredients

• 1/2 small red onion, finely chopped
• 12 ounces (about 2 medium-small round or 4 to 5 plum) red-ripe tomatoes, chopped into 1/4-inch pieces
• 1/2 fresh habanero chile, stemmed, seeded and finely chopped
• 1 tablespoon lime juice
• A dozen or so large sprigs of cilantro, chopped
• Salt
• 8 eggs
• 12 warm corn tortillas