Source: dlife

Baked egg dish with a chile pepper kick.

Servings

1 cooking spray
1 large onion , halved and thinly sliced
14.5 oz Tomatoes, diced, with juice, canned , drained
1 Chile Peppers, jalapenos, sliced, serving , seeded and chopped
1 medium garlic cloves , minced
0.5 tsp chili powder
6 medium eggs
0.25 tsp salt
0.12 tsp black pepper
0.33 cup finely shredded mild cheddar cheese
1 tbsp fresh cilantro , snipped
6 6-inch corn tortillas , warmed according to package directions (optional) (optional)

1 Preheat the oven to 400 degrees F and coat an unheated large oven proof skillet with cooking spray.
2 Preheat skillet over medium-high heat, and add onion to hot skillet.
3 Cook about 5 minutes or until tender, stirring occasionally; remove from heat.
4 Meanwhile, stir together drained tomatoes, chile pepper, garlic, and chili powder in a small bowl, and then pour mixture over onion in skillet. Spread evenly.
5 Break one of the eggs into a measuring cup or custard cup, and then carefully slide egg onto tomato mixture.
6 Repeat with remaining eggs, spacing eggs as evenly as possible. Sprinkle eggs with salt and black pepper.
7 Bake about 20 minutes or until eggs are set, and remove from oven.
8 Sprinkle with cheese and let stand for 5 minutes.
9 Sprinkle with cilantro, and if desired, serve with warmed tortillas.

Adding the tortillas will increase the carbs and the calories of the recipe.