1 small onion, diced
1 pickled jalapeño, seeded & diced
1 chopped fresh tomato
1 can of chopped tomatoes in sauce, add half can of water (or slightly less), blend
2 cloves garlic, minced
1/4 scant tsp oregano
1/4 scant tsp chili powder (ancho, chipotle...)
1/4 tsp ground cumin
4 eggs
4 corn tortillas, or whatever tortillas you need to use up
salt
1. Sauté onion & jalapeño over medium heat 4 mins, or until they start to soften. don't brown. add garlic, oregano, chili powder, cumin and sauté another 2 mins or so. add tomatoes & tomato sauce and a bit of salt. bring to boil then simmer 10 mins or so, til it starts to thicken.
2. Make little wells in the simmering sauce, and drop the cracked eggs in. sprinkle with a pinch if salt, cover (make sure it's still simmering away) and let sit for 5 mins (will make hard yolks; if you want runny, reduce time to your liking).
3. Meanwhile, in another fry pan, heat a teeny bit of oil, and warm tortillas, 30 seconds on each side, until heated through.
4. Place tortillas on plate, spoon the poached eggs onto tortillas, and spoon out as much remaining sauce as you want on or near the eggs. you can heat more tortillas and sop up the sauce.
5. optional--add a little grated cheese, use up some leftover beans, whatever. eat. then nap.
