A flavorful twist on the classic Mexican breakfast dish, perfect for a hearty start to your day.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is evenly coated with oil to prevent sticking.
Add the chopped onion and bell pepper to the skillet and sauté until softened.
Stir occasionally to cook the vegetables evenly.
Stir in the diced tomatoes, minced garlic, oregano, salt, and chili powder.
Adjust the seasoning to your taste at this stage.
Pour in the tomato sauce and water, then bring to a simmer.
Cover the skillet to maintain a steady simmer and prevent splattering.
Create small wells in the sauce and crack an egg into each well.
Be careful not to break the yolks when cracking the eggs.
Cover the skillet and cook until the eggs are set to your liking.
Check the eggs frequently to avoid overcooking.
Warm the tortillas in a separate pan or microwave.
Wrap the tortillas in a clean towel to keep them warm.
Serve the eggs and sauce over the warm tortillas.
Garnish with fresh cilantro or a squeeze of lime for added flavor.
