Huevos Rancheros [Cooking Light]
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1 (14.5-ounce) can no-salt-added tomatoes, undrained and chopped
1 (4.5-ounce) can chopped green chiles, undrained
2 tablespoons chopped fresh cilantro
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs
2 tablespoons chopped green onions

Combine the first 7 ingredients in a large nonstick skillet; stir well, and
bring to a boil. Cover, reduce the heat, and simmer the tomato mixture for 
10 minutes.

Break each egg into a custard cup, and slip eggs from cups into tomato 
mixture. Cover and simmer for 6 minutes or until the eggs are done. Remove 
eggs with a slotted spoon.

Spoon half of the tomato mixture onto each of 2 plates, and top with eggs. 
Sprinkle 1 tablespoon green onions over each serving.

Adapted from: Cooking Light, September 1995