Texacante Huevos Rancheros

Directions

• 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.