This is one of my favorite weekend breakfasts.

1 small onion, finely chopped
1 medium green pepper, finely chopped
2 garlic cloves, minced
1 Tbs cooking oil
2 cans (14.5 oz each) stewed tomatoes, undrained
2 to 4 tsp seeded minced jalapeno pepper
2 tsp dried oregano
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp pepper
6 eggs
1 cup shredded cheddar cheese
Flour tortillas, warmed, optional

In a large skillet, saute onion, green pepper and garlic in oil until tender.

Stir in tomatoes and seasonings; simmer, uncovered, for 15 minutes.

Make six indentations in the tomato mixture with a spoon.

Break eggs into indentations.

Cover and cook on low heat for 5 minutes or until eggs are set.

Sprinkle with cheese; cover and simmer until melted.

Serve with torillas if desired.

Yield: 6 servings.

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