Xochipilli's Smoky Huevos Rancheros

Solid breakfast fare from my local Mexican restaurant.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1⁄2 cup onion, minced
• 1⁄2 cup green bell pepper, minced
• 1  tablespoon  jalapeno pepper, minced
• 1 (14 1/2ounce) can diced tomatoes, drained (Hunt's)
• 1  teaspoon paprika
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 4 (6 inch)  corn tortillas
•  cooking spray
• 3  cups Egg Beaters egg substitute, original or 8  eggs
• 1  tablespoon fresh cilantro, minced

Directions

1. Prepare salsa by heating oil in medium saucepan over medium heat. Add onion, bell pepper and jalapeno; cook 3 to 4 minutes or until tender. Add drained tomatoes, paprika, cumin, salt and black pepper; simmer uncovered 5 minutes. Set aside.
2. Spray both sides of a tortilla with cooking spray; place in small 6 to 8-inch nonstick skillet over medium-low heat. Cook first side of tortilla 3 minutes.
3. If using Eggbeaters, turn the tortilla over and carefully pour 3/4 cup Egg Beaters on top of tortilla. Make a line down center of Egg Beaters using 2 heaping tablespoons salsa. Cover pan; cook 8 minutes or until set.
4. If using eggs, after turning tortilla, carefully add 2 eggs on top of tortilla. Make line of salsa between the eggs. Cover; cook 4 minutes or until desired doneness.
5. Remove from skillet, place on plate and sprinkle with some cilantro. Repeat with remaining ingredients.