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Ingredients40 m servings 339 cals
Original recipe yields 3 servings
- 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.
Per Serving: 339 calories; 19 g fat; 25.8 g carbohydrates; 15.4 g protein; 327 mg cholesterol; 952 mg sodium. Full nutrition
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