1 tbsp. oil
1 sm. clove garlic, minced
1/4 c. chopped onion
1/4 c. chopped green pepper
1/2 tsp. chopped jalapeno pepper OR 1/16 to 1/8 tsp. cayenne pepper
1/4 tsp. salt
1/2 tsp. oregano
1 c. fresh or canned tomato, diced
4 eggs

Heat oil in 10 inch skillet and saute garlic, onion and green pepper for 3 to 5 minutes until softened. Add hot pepper as desired and cook briefly. Add remaining ingredients and simmer uncovered for 8 to 10 minutes until tomato softens and liquid runs freely. Break eggs and place at intervals in sauce. Continue to cook until bottom of egg is set and white is almost cooked, about 8 minutes. Cover and cook briefly until white is firm and yolk lightly cooked but still runny. Transfer eggs carefully to serving plates and top with sauce.