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1
In a large bowl, whisk eggs with 2 generous pinches of salt and set aside. In a medium bowl, toss tomato with a generous pinch of salt, then transfer tomatoes to a strainer and set over bowl to drain.
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2
In a medium saucepan, heat about 2 inches of oil to 350u00b0F (180u00b0C). Add tortilla strips and cook, agitating and flipping them constantly with a wire mesh spider, until bubbles slow to a trickle and chips are pale golden brown, about 2 minutes. Transfer to a paper towel-lined plate, season with salt, and set aside (see note).
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3
Heat 3 tablespoons (45ml) oil in a large cast iron or nonstick skillet over medium heat until shimmering. Add Poblano, serrano or jalapeno, and onion and cook, stirring, until fully softened but not browned, about 5 minutes.
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4
Lower heat to medium-low, add eggs, and cook, stirring constantly, until curds are just starting to form throughout, about 3 minutes.
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5
Add 3/4 of the tortilla chips and continue to cook eggs until they are still soft but nearly cooked, about 5 minutes longer. Add tomato and remaining tortilla chips and cook until eggs are softly scrambled and just cooked through, about 2 minutes. Season with salt and pepper. Transfer immediately to a bowl to halt cooking. Serve right away on top of warmed whole tortillas with hot sauce, refried beans, and avocado.
