4 8-inch corn tortillas
2 teaspoons vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
3 garlic cloves, minced
1/4 cup canned chopped green chiles
2 teaspoons chile powder, preferably New Mexico chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon hot sauce
1 14.5-ounce can diced tomatoes, undrained
4 large eggs
1/4 cup commercial salsa
1/4 cup shredded Monterey Jack cheese
2 teaspoons chipped fresh cilantro
Preheat oven to 350 degrees. Coat tortillas with cooking spray; place on a baking sheet. Bake at 350 degrees for 8 to 10 minutes or until crisp.
Heat a large nonstick skillet over medium-high heat. Coat pan with 1 teaspoon oil. Add onion, bell pepper, and garlic and saute 3 minutes. Add green chiles and next 5 ingredients. Bring to a boil; cook 3 minutes or until thick.
Heat a large nonstick skillet over medium-low heat. Coat pan with 1 teaspoon oil. Add eggs to pan, cook 3 minutes or until done. Place 1 tortilla on each of 4 plates. Top each tortilla with tomato mixture and egg. Spoon salsa over each serving, sprinkle with cheese and cilantro.
Yield: 4 servings
Source: Adapted from Cooking Light Complete Cookbook
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