Makes 2 servings

2	medium tomatoes
1	hot chile pepper, such as serrano, jalapeño or chile de arbol*
1/4	teaspoon oregano
1/4	teaspoon garlic powder
1/4	teaspoon salt
1/8	cup sliced white onion
2	teaspoons light olive or canola oil
2	eggs and 2 egg whites, lightly beaten, or equivalent cholesterol-free egg substitute
2	corn tortillas
	Water

*Chile peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Place tomatoes on baking sheet. Broil in oven close to broiler element until tomatoes are soft and slightly charred, about 3 to 4 minutes.
While tomatoes broil, toast chile over high heat on stovetop, holding chile with tongs or toasting in very hot, dry, heavy-bottom skillet (not nonstick).
Place cooked tomatoes, toasted chile, oregano, garlic powder and salt in blender jar. Process, adding a little water, until smooth. Heat sauce in a small saucepan, adding onion slices. Keep warm.
Heat oil in large nonstick skillet over medium-low heat. Heat tortillas one at a time. Wrap hot tortillas in foil. Hold in warm oven.
Scramble eggs in nonstick skillet.
Place warm tortilla on each serving plate. Divide scrambled eggs and spoon over each tortilla. Pour sauce over eggs.