Ingredients
1 small onion, finely chopped1 medium green pepper, finely chopped2 garlic cloves, minced1 tablespoon canola oil2 cans (14-1/2 ounces each) stewed tomatoes, undrained2 to 4 teaspoons minced seeded jalapeno pepper2 teaspoons dried oregano1 teaspoon chili powder1/2 teaspoon ground cumin1/2 teaspoon pepper6 large eggs1 cup shredded cheddar cheeseFlour tortillas, warmed, optional
Preparation
In a large cast-iron or other heavy skillet, saute onion, green pepper and garlic in oil until tender. Stir in tomatoes, jalapeno and seasonings; simmer, uncovered, for 15 minutes. Make 6 indentations in the tomato mixture with a spoon. Break eggs into indentations.
Cover and cook on low heat until eggs are set, 5 minutes. Sprinkle with cheese; cover and cook until melted, about 1 minute. If desired, serve with tortillas.
