2 tablespoons olive oil

1 medium onion, chopped

1 garlic clove, minced

1 teaspoon ground cumin

1 teaspoon pepper

1/2 to 1 teaspoon chili powder

1/2 teaspoon salt

1 teaspoon Sriracha Asian hot chili sauce or hot pepper sauce, optional

2 medium tomatoes, chopped

4 large eggs

Chopped fresh cilantro

Whole pita breads, toasted

In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender.

Add garlic, seasonings and, if desired, hot chili sauce; cook 30 seconds longer. Add tomatoes; cook 3-5 minutes or until mixture is thickened, stirring occasionally.

With the back of a spoon, make four wells in vegetable mixture; break an egg into each well. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

To serve sprinkle with cilantro; serve with pita bread.