Huevos Rancheros

A traditional Mexican breakfast, these eggs are cooked in a fresh tomato sauce and served open faced on corn tortillas with a sprinkle of cheese.  A little bit of hot sauce on it is nice!  From the Foodland Calendar.

2 tsp vegetable oil
1 onion, chopped
1/2 sweet yellow pepper, chopped
2 cups chopped tomatoes
1 tbsp tomato paste
1 tsp ground cumin
1/2 tsp dried oregano leaves
pinch each salt and pepper
4 eggs
4 corn tortillas
1/4 cup shredded cheddar cheese
2 tbsp fresh coriander, chopped
Hot sauce

1. In a large skillet, heat oil over medium heat.  Add onion and yellow pepper and cook, stirring occasionally until slightly softened, about 3 minutes.  Stir in tomatoes, tomato paste, cumin, oregano, salt and pepper; bring to boil and cook for 2 minutes, stirring constantly.
2. With the back of a large spoon make 4 wells in sauce.  Break egg into each well.  Reduce heat to medium low or low; cover and cook until eggs are firm, 4 to 6 minutes.
3. Heat tortillas in microwave on high until warm, about 20 seconds.  Place 1 tortilla on each plate.  Place egg on each tortilla.  Divide sauce over egg, sprinkle with cheese, and coriander, if using.  Serve with hot sauce if desired.

**flour tortillas can be used instead of corn tortillas.