|Vegetable oil||1⁄4 Cup (4 tbs)|
|Yellow onion||1 Medium, peeled, finely chopped|
|Sweet green pepper||1 Medium, cored, seeded and finely chopped|
|Fresh tomatoes/1 can, 1 pound tomatoes, drained and chopped||3 Medium, peeled and chopped|
|Canned jalapeno pepper/1/4 teaspoon crushed dried red pepper||1 , rinsed, seeded and chopped (Whole)|
|Garlic||2 Clove (10 gm), peeled and minced|
|Ground cumin||1⁄2 Teaspoon|
|Chili powder||2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon, crumbled|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
1. Preheat the broiler. Heat 2 tablespoons of the oil in a heavy 2-quart saucepan over moderate heat. Add the onion and green pepper, and cook, uncovered, for 5 minutes, or until the onion is soft.
2. Raise the heat to moderately high. Add the tomatoes, jalapeno pepper, garlic, and salt, and cook, uncovered, for 5 minutes, or until slightly thickened. Stir in the cumin, chili powder, and oregano, and remove the sauce from the heat.
3. While the sauce is cooking, arrange the tortillas on an ungreased baking sheet.
4. About 2 minutes before the sauce is done, heat the remaining 2 tablespoons of oil in a heavy 12-inch skillet over moderate heat. Break the eggs into the skillet, spacing them so that they do not overlap. Lower the heat slightly, and cook, uncovered, for 1 minute, or just until the whites are set. Using a pancake turner, carefully remove the eggs from the skillet, and place an egg on each tortilla.
5. Pour the sauce over the eggs, sprinkle with the cheese, and place under the broiler for 1 minute, or until the cheese begins to melt. Serve with a green salad or a salad of sliced oranges and avocados.