Ingredients
Directions
1. Place a medium-sized skillet over medium heat, add sausage and chop it up into small pieces. Cook until browned and cooked through. Remove from the pan and set aside.2. Drain all but a tablespoon of oil from the sausage and return the skillet to the heat, still set to medium. Add onion, jalapeños and salt then cook 3-4 minutes, until the onion becomes translucent. Cover and cook 7-8 minutes, stirring frequently—the onion and jalapeños should begin to turn light brown and become very soft.
3. Uncover and add the tomatoes including juice (If the tomatoes have very little juice, add 1/4 cup chicken broth or water.), chili powder, cumin and red pepper flakes. Stir to combine then add the reserved sausage. Reduce heat to medium-low and allow the mixture to come to a bubble.
3. Using a spoon, make four indentions in the sauce just large enough to cradle the eggs. Crack one egg into each indentation and season with salt and pepper. Cover, reduce heat to medium-low and allow the eggs to cook in the liquid approximately 5-7 minutes, or to desired doneness. Sprinkle fresh chopped cilantro over the top and serve with warm tortillas, beans and steamed rice.