Easy Huevos Rancheros

• 1/8 cups Fresh Chopped Tomatoes
• 1/8 cups Chopped White Onion
• 1 Tablespoon Roasted, Pickled, Or Fresh Chopped Jalapeno, Or More If Desired
• 1 Tablespoon Olive Oil
• 1/8 cups Water
• 1 Tablespoon Tomato Paste
• 1 teaspoon Garlic Powder
• Salt To Taste
• 1 Tablespoon Fresh Cilantro
• 2 whole Large Eggs
• 1/8 cups Mozzarella Cheese

1. First, add chopped tomatoes, onions, and jalapenos to a warm non-stick skillet with a bit of olive oil over medium high heat. Allow everything to saute for two minutes. Then add the water, tomato paste, garlic powder, salt, and cilantro. Continue to cook for 5 to 7 minutes or until the water and tomato paste form a thick sauce.
2. Once the sauce is thicker, make a opening in the center and add two eggs unbeaten. Place in a preheated 400u0b0F oven for 5 minutes.
3. Then add mozzarella cheese along the top. Place pan back in the oven for 3 more minutes if you want your eggs soft/runny or continue to cook for 10 minutes for a hard yolk.

tomatoes, white onion, if, olive oil, water, tomato paste, garlic, salt, fresh cilantro, eggs, mozzarella cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/easy-huevos-rancheros/ (may not work)