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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. Coat a large ovenproof skillet with cooking spray; heat over medium-high heat. Add onion; cook for about 5 minutes or until tender, stirring occasionally. Remove from heat.
Meanwhile, in a small bowl, stir together tomatoes, jalapeño, garlic and chili powder. Pour the tomato mixture over the onion in the pan; spread evenly. Break one of the eggs into a small bowl. Carefully slide the egg onto the tomato mixture. Repeat with the remaining eggs, spacing as evenly as possible. Sprinkle the eggs with salt and black pepper.
Bake for about 20 minutes or until the eggs are set. Remove from the oven. Sprinkle with cheese; let stand for 5 minutes. Sprinkle with cilantro. If desired, serve with warmed tortillas.