Huevos Rancheros

• 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 seeded minced 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

1. In a large skillet, saute onion, green pepper and garlic in oil until tender. Stir in tomatoes, jalapeno and seasonings; simmer, uncovered, for 15 minutes. Make six indentations in the tomato mixture with a spoon. Break eggs into indentations.
2. Cover and cook on low heat for 5 minutes or until eggs are set. Sprinkle with cheese; cover and cook until melted, about 1 minute. Serve with tortillas if desired.

onion, green pepper, garlic, canola oil, tomatoes, jalapeno pepper, oregano, chili powder, ground cumin, pepper, eggs, cheddar cheese, flour tortillas

Taken from www.tasteofhome.com/recipes/huevos-rancheros/ (may not work)