Huevos Rancheros (Eggs in Salsa)

3 medium jalapenos, halved, seeds and ribs removed
1 1/2 # plum tomatoes, cored and halved
1 medium yellow onion , cut into 1/2-inch wedges
3 medium cloves garlic , peeled
1 tablespoon tomato paste
2 teaspoons salt
2 tablespoons vegetable oil
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3 tablespoons minced fresh cilantro leaves
Ground black pepper, to taste
Juice of one lime
4 corn tortillas
4 large eggs
1/4 cup sharp cheddar cheese

1. SALSA: Heat oven to 375 degrees. In a medium bowl, combine tomatoes, jalapenos, onion, garlic, tomato paste, 1 teaspoon of salt, oil, cumin and cayenne... toss to mix. Place veggies on a rimmed baking sheet covered with foil. Roast until tomatoes are tender and skins beginto shrivel and brown, about 35 minutes. Allow to cool for about 10 minutes or so, then place in a food processor. Process to desired chunkiness. Add cilantro and lime juice.
2. TORTILLAS: Spray both sides of tortilla with Pam. Season with salt and pepper and place in oven for 5-7 minutes, then flip and cook an additional 1-2 minutes or until golden brown.
3. EGGS: Bring salsa to a simmer in a non-stick skillet over medium heat. Make 4 shallow wells in the salsa and crack eggs one at a time in each well. Season eggs with salt and pepper if desired and cover and cook to desired doneness. We usually let them go about 3-4 minutes. Place tortilla on a plate and top with eggs and salsa and a tablespoon of cheese. Serve with additional lime if you would like, or even sour cream.

* Sour Cream and extra lime not included in calories!
**Makes 4 servings, but some may eat 2 servings. I usually serve with spanish rice and serve one egg each.

Number of Servings: 4

Recipe submitted by SparkPeople user LUV_BEIN_MOM2.