Average Rating: 3TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 6 servings.Ingredients
- 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 minced seeded jalapeno pepper
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 6 large eggs
- 1 cup shredded cheddar cheese
- Flour tortillas, warmed, optional
Instructions
- 1. 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.
- 2. 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.
Nutrition Facts
1 each: 197 calories, 13g fat (6g saturated fat), 233mg cholesterol, 311mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 11g protein.
