4 tablespoons olive oil
1 garlic clove, minced
1 medium onion, chopped
1 can tomatoes, 16 oz, or stewed tomatoes, drained, or 4 fresh tomatoes
2 fresh jalapeno peppers, chopped, or 1 can, 4.5 oz green chiles, chopped
Salt to taste
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin, optional
4 to 6 corn tortilla
4 to 6 eggs
1/4 cup each shredded jack and cheddar cheese, mixed
Heat 2 tablespoons oil in large skillet. Add garlic and onion; cook until tender. Add tomatoes, jalapenos, salt, oregano and cumin. Simmer 10 minutes, breaking up large pieces of tomato.
Heat remaining oil in another skillet over medium heat and add tortillas, one at a time. Cook, turning once, just until soft, about 5 seconds each side. Drain on paper towels.
Break eggs into a saucer and carefully slip, without breaking the yolks into simmering sauce. Cover and poach until firm, 5 to 6 minutes.
Put 1 tortilla on each plate and top with egg and sauce. Sprinkle with cheeses and place under broiler or in microwave to melt cheese.
Serves 4 to 6
Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Omelette Fry Pan, 10-inch and 12-inch Set, Black