What you need:
1 tablespoon olive oil
1/4 cup diced onion
1/2 jalapeno, finely diced
3 cloves garlic, chopped
1/4 teaspoon ground cumin
1/4 teaspoon chipotle powder
Flake sea salt
Coarsely ground black pepper
1 (14.5 ounce) can fire-roasted diced tomatoes
Grated cheddar cheese (can sub cotija, Monterey Jack, goat or feta)
Chopped cilantro for garnish (optional)
4 corn tortillas, charred over an open flame (can sub toasted bread)
What to do:
1. Start Tomato Sauce: In a small skillet or braiser over medium heat, add olive oil. When oil begins to shimmer, add in onion, jalapeno and garlic. Cook, stirring, for 1 minute before adding cumin, chipotle powder, a heavy pinch of salt and pepper. Cook, stirring, until onions are beginning to get translucent (about 4-5 minutes).
2. Finish Tomato Sauce: Reduce head to medium-low and stir in diced tomatoes and all their liquid. Bring to a low simmer and continue cooking for 5 minutes. Salt and pepper to taste.
3. Cook Eggs: Reduce heat to low. Working with one egg at a time, crack egg into a small bowl. Using the back of a serving spoon, make an indent into the tomato sauce. Slide egg into the indent. Repeat with the remaining eggs. Cover the dish and cook just until the whites of the eggs are set. The yolks should still be runny. Remove from heat, add cheese and cover again as you bring it to the table (this will melt the cheese).
To Serve: I like to serve this straight from the dish on the table. Garnish with chopped cilantro if you like and serve charred tortillas or crusty toast alongside to soak up all the runny yolk and sauce. Hot sauce never hurts either.
Your family…will love it (proof below)