2 tablespoons vegetable oil, plus more for eggs
1 medium onion, sliced
3 to 4 cloves garlic, chopped
1 to 2 small jalapenos, minced
1 teaspoon ground cumin
1 teaspoon ground dried oregano
1 (28-ounce) can chopped tomatoes
9 corn tortillas
2 cups Monterey Jack (about 8 ounces)
4 to 6 large eggs
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