Serving: 3 servings
Prep. Time: 10 minutes
Cooking Time: 30 minutes
2 tsp cooking oil
1 medium onion, chopped
1 can (28 oz/596 mL) diced tomatoes
2 tsp chili powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
Corn or flour tortillas, hot cooked rice, or toast
Chopped fresh cilantro (optional)
Heat oil in a large skillet. Add onion; sauté 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.