Huevos Rancheros

Breakfast, lunch or dinner, here's a super-easy and tasty meal! Usually Huevos Rancheros is usually made with sunny-side up fried eggs, but here the eggs are scrambled to reduce cook-time. The tomato mixture is quite spicy, reduce the amount of jalapeno and banana pepper if you prefer a more mild flavour. I also added some leftover bacon on the side; everything's better with bacon!

Ingredients
2 tortillas (I used whole wheat)
2 tbsp canola oil, divided
5 eggs
1 cup cheddar cheese
1 large tomato, finely diced
1/4 onion, finely diced
1 jalapeno, finely diced
1 banana pepper, finely diced
1/2 tsp garlic powder OR 1 clove garlic, minced
ground pepper to taste
cilantro, avocado and sour cream (optional garnishes)

Directions
Preheat oven to 400 F.

Over medium heat, add 1 tbsp oil and onion to a small skillet and heat for a few minutes or until onion is soft. Add tomato, jalapeno, banana pepper, and garlic; stir together and cook for about 4 minutes. Reduce heat to low, stirring occasionally.

Brush tortillas on both sides with 1 tbsp oil; place on a baking sheet. Bake until crisp and brown around edges, 6-10 minutes.

Beat eggs in a bowl and season with pepper. Heat remaining tbsp oil in a large skillet over med-low heat. Cook eggs, stirring until set but still moist, 6-8 minutes.

Place tortillas on plates, add 1/2 of cheese, eggs, tomato mixture, and finally the last 1/2 of cheese sprinkled over the top. Garnish with cilantro, avocado and sour cream if you wish.



*Recipe credit to: http://www.marthastewart.com/331836/huevos-rancheros