cup Frank's® RedHot® Original Cayenne Pepper Sauce
to 1 teaspoon ground cumin
cup shredded Mexican 4-cheese blend
Garnish (optional): cilantro, black beans
1. Preheat oven to 425°F. Place tortillas in damp paper towels. Soften in microwave for 30 seconds. Coat both sides of tortillas with cooking spray. Place tortillas into 10-ounce custard cups, pressing in sides. Place a ball of foil in center to hold in sides of tortillas. Bake 15 minutes until golden. Cool tortilla cups on rack and remove foil.
2. In 12-inch ovenproof skillet combine tomatoes, tomato sauce, chilies, Frank's RedHot Sauce and cumin. Bring to a boil. Simmer for 4 minutes until flavors are blended. Remove from heat. With large spoon, make an indentation in sauce; pour 1 egg into indentation. Repeat with remaining eggs.
3. Bake 7 minutes more or until eggs are almost set. Sprinkle cheese over eggs and bake 1 minute or until melted. To serve, spoon sauce and eggs into tortilla cups. Garnish with cilantro and black beans, if desired.