Place a medium-sized skillet over medium heat, add sausage and break it into small pieces. Cook until browned and cooked through—approximately 5-7 minutes. Remove from the pan with a slotted spoon and set aside.

Drain all but a tablespoon of oil from the sausage and return the skillet to the heat, still set to medium. Add onion, jalapeños and salt then cook 3-4 minutes, until the onion becomes translucent. Add garlic then stir to combine. Cover and cook 7-8 minutes, stirring frequently—the onion and jalapeños should begin to turn light brown and become very soft.

Uncover and add the tomatoes including juice (If the tomatoes have very little juice, add 1/4 cup chicken broth or water.), chili powder, cumin and red pepper flakes. Stir to combine then add the reserved sausage. Reduce heat to medium-low and allow the liquid to come to a bubble.

Using a spoon, make four wells in the sauce just large enough to cradle the eggs. Crack one egg into each indentation and season with salt and pepper. Cover, reduce heat to medium-low and allow the eggs to poach in the liquid approximately 5-7 minutes, or to desired doneness. Sprinkle fresh chopped cilantro over the top and serve with warm tortillas, beans and steamed rice. Muy bueno!