1. In a blender, combine diced tomatoes, pico de gallo and water. Blend until creamy. Place chips in 10-inch cast-iron skillet. Cover with blended tomato sauce. Bring to a boil; turn heat to low. Crack 1 egg at a time into skillet, taking care to keep yolks intact. Distribute eggs evenly around pan with some space in between. 
2. Cover skillet; cook over low heat for about 12 minutes. Sprinkle cheese and cilantro over the top. Cover again. Cook for 3 more minutes, or until cheese has melted. Serve with sour cream, avocado slices and fresh chile peppers.

Calories: 402, Fat: 31 g (12 g Saturated Fat), Cholesterol: 199 mg, Sodium: 321 mg, Carbohydrates: 18 g, Fiber: 4 g, Protein: 14 g.