1 small onion, finely chopped
1 medium green pepper, finely chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
2 to 4 teaspoons seeded minced jalapeno pepper
2 teaspoons dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
Flour tortillas, warmed, optional
1. In a large skillet, saute onion, green pepper and garlic in oil until tender. Stir in tomatoes and seasonings; simmer, uncovered, for 15 minutes. Make six indentations in the tomato mixture with a spoon. Break eggs into indentations.
2. Cover and cook on low heat for 5 minutes or until eggs are set. Sprinkle with cheese; cover and cook until melted, about 1 minute. Serve with tortillas if desired.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.