Heat oil to medium in large skillet, saute onions, peppers, and garlic until transleucent.
Add spices in the order shown in the recipe. (I used only a pinch of salt, because the canned tomatoes have salt added.)
Turn heat to low and simmer tomatoes and spices for 20-25 minutes on low heat. Spray another skillet with non-stick cooking spray and toast corn tortillas over medium heat until they brown (about 3 minutes on each side). Turn tortillas warm in oven until time to serve.
Crack 6-7 eggs, one at a time, into a ramekin. Gently pour each egg into sauce.
For sunny-side-up eggs, do not cover the pot. For well-done eggs, cover the pot and simmer until eggs set to desired doneness. Sprinkle cheese over the dish while its hot.
Garnish with cilantro or parsley and serve over warmed tortillas.
