Recipe: Mexican Eggs with Tomato

This recipe is so delicious - especially when using fresh tomatoes from the Farmers Market in the summer!

1 very large very ripe tomato, or several smaller very ripe tomatoes, roughly chopped
1/2 small yellow onion, finely diced
1/4 - 1/2 fresh jalepeno, finely diced (with seeds for spicier outcome, no seeds for milder flavor)
Dried oregano
Fresh cilantro (optional)
Cheese (such as mozzarella or Jack - optional)
Oil (such as grape seed, or vegetable)

- Heat some oil in a large pan. Add onion and cook for a few minutes until translucent. Add jalepeno and cook another minute. Add tomato. Cook for a minute, add oregano and salt, stir.

- Break eggs over top, careful not to break yolks. Cover pan, cook on low heat for a few minutes.

- Cook until eggs are to your liking for doneness. Turn off heat and sprinkle cheese over top. Let rest with lid on until cheese melts.

- Serve in a bowl with some cilantro.