There are probably a million ways to do this simple dish. You can make it as complicated as you like. Simple is easy and tasty. I like to “poach” the eggs on top of the salsa. If you wish to do this, use a pan with a lid.
1 onion, chopped
1 poblano, seeded and chopped
1 sweet pepper, seeded and chopped
1 clove garlic, minced
14.5 oz canned tomatoes, diced (with juice)
1 1/2 T chili powder
dash of black pepper
4 corn tortillas
oil for cooking
Cook onion, garlic, poblano, and sweet pepper in a large pan. When softened, add the tomatoes and seasonings. Cover and simmer gently for 15 minutes.
Break eggs into the pan gently in four separate parts of the pan. Cover and poach to desired doneness. I like mine soft. While eggs are cooking, warm tortillas either in a dry skillet or in microwave. I place them on a moistened paper towel and cook on high for about 20 seconds or so.
Carefully spoon the cooked eggs out on top of a corn tortilla. Top with salsa. Garnish with grated cheese and cilantro.