Matador's Huevos Toreados Ingredients 4 large EGGS1 tsp. canola oil1/4 cup finely chopped onion1 small garlic clove, minced1 tsp. ground cumin1 tsp. dried oregano1/4 tsp. salt1 Tbsp. tomato paste1 Tbsp. roasted, diced green jalapeno chili pepper1 (14 oz.) can diced tomatoes, undrained4 small corn tortillas, 6-inch diameter2 tsp. buttersalt and pepper1/4 cup crumbled feta cheese1/4 cup coarsely chopped fresh cilantro4 lime wedges HEAT oil in large nonstick skillet over medium-high heat. COOK onion and garlic for 3 to 5 minutes, stirring often, or until softened. STIR in cumin, oregano, salt, tomato paste and jalapeno chili pepper for 1 minute or until combined. ADD tomatoes with juice; REDUCE heat to medium-low and SIMMER for 2 to 3 minutes or until slightly thickened. REMOVE skillet from heat and COVER to keep warm. BAKE tortillas in single layer on large baking sheet in preheated 400ºF oven for 7 to 10 minutes or until crispy. For Sunny-Side Up, Over-Easy or Over-Hard Eggs: HEAT butter in large nonstick skillet over medium-high heat until just melted. BREAK eggs and slip into skillet 1 at a time. IMMEDIATELY reduce heat to low. COOK eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. SERVE as is or FLIP eggs over carefully and COOK to desired doneness. SPRINKLE eggs lightly with salt and pepper. SPOON warm sauce evenly over tortillas on four plates. TOP each tortilla with fried egg and sprinkle with feta and cilantro. SERVE immediately with lime wedges. Tips: Heat matters. If heat is too high, eggs will become tough and rubbery. Roast fresh jalapenos by placing whole jalapeno peppers on a lightly oiled baking sheet and broil for about 10-15 minutes or until skins are thoroughly blackened. Turn the peppers over to expose the other side and broil another 5-10 minutes or until skins are thoroughly charred. Back