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Ingredients

• 3 tablespoons  olive oil or cooking oil
• 5 6-inch  corn tortillas
• 1/2 cup  chopped onion (1 medium)
• 2 cloves  garlic, minced
• 1 14-1/2-ounce can  tomatoes, drained and cut up
• 1 or 2  chipotle peppers in adobo sauce, chopped or 1/2 of a 4-ounce can diced green chile peppers, drained
• 2 tablespoons  snipped fresh cilantro
• 1/4 teaspoon  ground cumin
• 8   eggs
• 1 tablespoon  water
• 1/2 cup  shredded Monterey Jack cheese or crumbled queso fresco cheese (2 ounces)
•   Cilantro or parsley sprigs (optional)

Description

A Meal-in-itself, This Recipe Calls For Eggs, Vegetables, And Tortillas. It's Versatile Enough For Breakfast, Lunch, Or Dinner.

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