4 oz (1 cup) shredded cheddar or Monterey jack cheese
Assorted toppings, such as dairy sour cream, avocado slices, fresh cilantro, sliced black olives
Add To Shopping List
Let's Make It
In large skillet, cook onion and garlic in oil over medium heat until onion is tender. Stir in green bell pepper, yellow bell pepper, tomatoes, chilies, vinegar, salt, sugar and cumin. Bring to boil. Cover, reduce heat and simmer 15 min. Stir in cilantro and lime juice; keep warm.
Heat 1/2-inch oil in large skillet. Dip tortillas, one at a time, into hot oil for a few seconds or just until soft and pliable. Drain on paper toweling; set aside.
Remove all but 2 tablespoons oil from skillet. Fry eggs, four at a time. Sprinkle with salt and pepper. Top each tortilla with about 1/3 cup sauce, 1 egg and 2 tablespoons cheese. Serve with assorted toppings.