Huevos Rancheros

My huevos rancheros is a pretty classic
version made from very common ingredients.
Huevos Rancheros” (ranch eggs) is a Mexican dish
that came to Texas in the late 1800s.
The “ranch style” is eggs with
chili peppers and tomatoes and onions,
often with potatoes on the side.

Ingredients:
3-4 tablespoons canola or vegetable oil
4 corn tortillas (4"–6")
1 medium yellow onion, finely chopped
1 large red or green bell pepper, seeded, ribbed, and thinly sliced
2 garlic cloves, finely minced or pressed through a garlic press
1/2 teaspoon salt
Freshly ground black pepper
One 14 1/2-ounce can diced tomatoes, with juices
2 tablespoons finely chopped fresh cilantro
2 teaspoons chili powder
1/4 teaspoon ground cumin
2 tablespoons unsalted butter
8 large eggs
1 cup grated Mexican Blend cheese
Hot sauce or salsa, for serving.

Directions:
Heat the oven to 250 degrees F.
Warm 3 tablespoons of oil in a large skillet over medium-high heat.
Add a tortilla and fry until crispy and brown on each side.
Transfer it to a paper towel–lined plate to drain,
and then put it on a rimmed baking sheet
and place in the oven to stay warm.
Repeat with the remaining tortillas,
reducing the heat and adding more oil if necessary.
Add the onion, bell pepper, garlic, salt, and black pepper
to the same skillet you used for the tortillas,
cooking them until the onion and pepper,
soften and the garlic is fragrant, 6 to 8 minutes.
Stir in the tomatoes, cilantro, chili powder, and cumin,
bring to a strong simmer, reduce the heat to medium-low,
and cook until the tomatoes begin to break up, about 5 minutes.
Melt 1 tablespoon of the butter in a nonstick
skillet over medium-high heat. Crack 4 eggs into the pan,
sprinkle with salt and pepper, cover the pan,
and fry until the white is opaque, about 3 minutes.
Place the tortillas on 4 plates.
Slide 2 eggs onto 2 of the tortillas
and top each of the 2 plates with a quarter
of the tomato mixture and some cheese.
Serve the first 2 portions immediately
while you fry up the second batch of eggs.