Ingredients

• 1 tbsp tomato paste
• 1 tsp vegetable oil
• 1/2 cup diced onion
• salt to taste
• 2/3 cup diced green chiles
• 2 cloves minced garlic
• 1/2 tsp chili powder
• 2 tsp dried oregano
• 14.5-oz can diced tomato
• 1/2 cup water
• salt and cayenne to taste
• some warm corn tortillas
• 2 eggs
• 2 tbsp chopped cilantro

Instructions

Step 1

Add 1 tbsp tomato paste, 1 tsp vegetable oil into pan over a medium heat, brown the tomato paste.
Then add 2 tsp vegetable oil, 1/2 cup diced onion, some salt. Cook for 5 minutes over medium-low heat.

Step 2

Stir in 2/3 cup diced green chiles. Cook for another 5 minutes. Then throw in 2 cloves minced garlic,
1/2 tsp chili powder, 2 tsp dried oregano, stir well.

Step 3

Continue to stir in 14.5-oz can diced tomato, 1/2 cup water. Bring it up to a simmer. Simmer for 15-20 minutes
until the vegetable are tender.

Step 4

Add salt and cayenne to taste.

Step 5

To complete this, put on some warm corn tortillas in a pan over medium heat. You can add cheese between tortillas.
brown both sides. Then remove and place on a plate.

Step 6

Cook 2 eggs. Place on the top of the some warm corn tortillas.

Step 7

Return to the sauce, stir in 2 tbsp chopped cilantro. Spoon sauce on the top of the eggs in the plate. Enjoy.