Start by chopping the onion and mincing your garlic. If you use whole cumin, grind it.
Sautée onions in a pan in the oil over medium heat for 4-5 minutes. Add cumin, sautée for 1 more minute. Lastly add garlic and sautée for another minute.
Add ground meat and cook for 6-8 minutes over high heat. Wait for all the liquid to evaporate and meat to become brown.
Add remaining spices: salt, black pepper, cinnamon, chili peppers. Also add tomato purée and water.
Fry for 6-8 minutes over high heat, let all the liquid to evaporate.
Prepare your egg wraps one by one, using only 1 egg at a time. Beat 1 egg very vigorously for 30-60 seconds. Heat your pan over high heat until hot, than turn the heat down to low before adding the fat and the egg mixture.
Lightly oil your pan. Pour in the egg mixture and with a slight left-right-forward-backward motion let the egg spread over the whole surface of the pan.
Cook your egg wrap over very low heat. After 1-2 minutes, when the surface of the egg is completely solid, detach it from the pan with a rubber spatula with delicate motions. Turn the egg wrap with the spatula or just simply holding it in your hands. Cook the other side for 30 seconds. Cook all your eggs one by one until all your wraps are done.
Prepare the vegetables (red onion, cucumber, cherry tomatoes, avocado) by slicing them or cutting into small strips.
Place one egg wrap on a plate. Add 2-3 tablespoons of the beef filling on one side.
Add some vegetables, according to your taste. Top with some cilantro leaves.
Fold in the lower part of the egg wrap, then turn it over to form a wrap. Be careful, it is much more delicate than a regular tortilla wrap.