Huevos D'Elena aka Huevostadas

Ingredients

• 4-6 large eggs
• 1 teaspoon of vegetable oil
• 1/2 onion, diced
• 1 jalapeno pepper, diced
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 can of diced tomatoes
• 4-6 corn tortillas
• Optional: Sliced avocado, crumbled queso fresco, cilantro, sour cream, and/or hot sauce for serving

Directions

1. Heat the oil in a large skillet over medium heat.
2. Add the onion, jalapeno pepper, garlic, cumin, chili powder, salt, and pepper to the pan and cook until the vegetables are softened, about 4-5 minutes.
3. Add the diced tomatoes and stir to combine. Simmer the sauce for about 5 minutes then reduce the heat to low.
4. Crack the eggs into the sauce, making sure not to break the yolks. Cover the pan and cook for 6-8 minutes or until the eggs are cooked to your desired doneness.
5. Meanwhile, heat the tortillas in a large skillet over medium heat until lightly toasted, about 2 minutes per side. Set aside.
6. Serve the huevos d'elena over the toasted tortillas and top with optional toppings, if desired.

Interesting Facts

• Huevos D'Elena is a classic Mexican breakfast dish that is typically served with refried beans and a side of salsa.
• The dish was named after Doña Elena, a legendary Mexican cook who was known for her flavorful recipes.
• Huevos D'Elena is also known as Huevostadas, which translates to "egg on a tortilla."