- Heat oil in a nonstick pan or skillet over medium-high heat. Fry the onion, garlic and red peppers for about five minutes, or until peppers are just beginning to soften and onion becomes transparent.
- Add tomatoes, D.L. Jardine’s Texacante salsa, cumin, cayenne (if using), salt and pepper to taste, and bring to boil. Reduce heat to low and continue to simmer for 4-5 minutes, or until the sauce begins to reduce down. (Add ¼ cup of water if it’s too thick for your liking). Taste test the sauce and adjust salt and pepper, if needed.
- Make four wells in the tomato sauce mixture and crack eggs as quickly as you can into each to ensure an even cooking time.
- Continue cooking, undisturbed, until done to your liking. (For faster cooking, cover pan or skillet with a lid, checking often so they don’t overcook).
- While eggs are cooking, heat your tortillas in the microwave (or a preheated oven), until warmed through.
- Serve eggs with sauce on tortillas, with sliced jalapeños, cheese and cilantro leaves.
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, peeled and chopped
1 red pepper (or capsicum), deseeded and diced
15 oz. can crushed tomatoes (use fire-roasted if you can)
10 oz. of D.L. Jardine’s Texacante salsa
1 teaspoon ground cumin
Pinch of cayenne pepper (add more if you like it hot)
Salt and pepper, to season
4 large eggs
1 jalapeño, sliced, to serve
Crumbled cotija, queso fresco or feta cheese
Handful of cilantro leaves, chopped or whole, to serve
4 corn or flour tortillas, to serve