Step 1: Peel the Guisquil under cold running water to avoid the sticky sap. Cut them into half-inch cubes, discarding the soft center seed if desired.
Step 2: Heat the olive oil in a large non-stick skillet over medium heat. Add the red onion and bell pepper, sautéing for 3-4 minutes until the onion is translucent.
Step 3: Stir in the minced garlic and cubed Guisquil. Season with a pinch of salt and the ground cumin.
Step 4: Cover the skillet with a lid and cook for 7-8 minutes, stirring occasionally, until the Guisquil is tender-crisp and lightly browned.
Step 5: Remove the lid and push the vegetables to the edges of the pan. Pour the beaten eggs into the center.
Step 6: Let the eggs set for a few seconds, then gently scramble them with a spatula until they are mostly cooked through.
Step 7: Fold the Guisquil and vegetables into the eggs. Season with additional salt and black pepper to taste.
Step 8: Garnish with fresh cilantro and serve immediately with lime wedges and warm tortillas or toast.