- 2 tablespoons cooking oil
- 1 medium onion, chopped
- 1 (28 ounce) can diced tomatoes
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 eggs
- Corn or flour tortillas, hot cooked rice, or toast
- Chopped fresh cilantro (optional)
- Heat oil in a large skillet. Add onion; saute until softened, about 5 or 6 minutes. Stir in tomatoes, chili powder, oregano, salt and pepper. Simmer for 10 to 12 minutes to blend flavours, stirring occasionally.
- One at a time, break eggs into a small bowl and then into the sauce. Cover skillet and cook over medium heat until eggs are done as desired, about 6 minutes.
- Serve over rice, tortillas or toast. Garnish with cilantro if desired.