½ cup diced onions
½ cup diced red bell pepper
½ cup diced green bell peppers
1 10 oz can of Rotell tomatoes chili style
4 oz of chicken broth
Yellow corn tortillas
Shredded pepper jack cheese
Sour cream cilantro
1 small can of sliced Jalapeños
The ranchero sauce:
In a medium sauce pan sauté your peppers, onions, and jalapeños for about 5 minutes. Add your Rotell tomatoes and chicken broth and simmer on low until the sauce thickens to desired thickness.
Scramble your eggs to desired doneness and then add 8 oz of shredded pepper jack cheese. Lightly fry your corn tortilla for 30 seconds on each side. Wrap your eggs around the tortilla and smother with ranchero sauce, sour cream, and minced cilantro.