1/2 c. chopped onion
1/4 c. chopped bell pepper
1 (or 1/2 to taste) fresh jalapeno
1 (28 oz.) can tomatoes
2 pods garlic
1/2 stick butter
2 tbsp. chili powder
1 tsp. comino powder
Salt and pepper to taste
(Optional) 1 c. chopped, cooked chicken, ham or ground beef
4 eggs
2 sprigs chopped cilantro

Drain the tomatoes, coarsely chop them. Reserve the liquid. Saute the onion, bell pepper, jalapeno and garlic in the butter. When tender, but not browned, add the tomatoes, seasonings, reserved liquid and optional meat. Cook over moderate heat until blended and slightly reduced.

Pour sauce into ovenproof dish. Make an indentation in the sauce with the back of a spoon. Break an egg into each indentation and spoon sauce over it with the surrounding sauce. Bake in a 350 degree oven for 15-20 minutes. Serve individually on a bed of buttered rice. Sprinkle chopped cilantro and Cheddar cheese on top when served.