Ingredients:
2 teaspoons olive oil
1 cup diced zucchini (optional)
1/2 cup diced green bell peppers
1/4 teaspoon salt
1/4 teaspoon cumin
1 (14 ounce) cans undrained diced tomatoes with mild green chilies
4 -8 corn tortillas
4 eggs
1/2 cup shredded cheddar cheese
4 tablespoons chopped fresh cilantro
Directions:
Heat oil in non-stick skillet (lid needed) on medium heat.
Add zucchini and bell pepper and saute 5 minutes or until golden brown.
Add in canned tomatoes, salt, and cumin.
Stir and heat through.
Meanwhile, heat up tortillas in microwave according to package directions.
Break egg into small cup or bowl.
Slide egg on top of tomato mixture.
Repeat with remaining eggs.
Cover and cook until eggs are done, or break yolks when half cooked, cover until done.
Sprinkle cheese over eggs, cover until melted.
Serve one egg and 1/2 cup tomato mixture on top of one or two tortillas.
Sprinkle 1 tablespoons cilantro on each serving.
Servings: 4
Time preparation: 5 min.
Time total: 15 min.