Egg Tacos with Chipotle Tomato Jam - alive magazine

Ingredients

• 6 Roma (plum) tomatoes
• 2 Tbsp (30 mL) sugar of choice
• 2 Tbsp (30 mL) cider vinegar
• 2 tsp (10 mL) minced chipotle chili peppers in adobo sauce
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) black pepper
• 1 tsp (5 mL) Worcestershire sauce (optional)
• 1 Tbsp (15 mL) grapeseed or extra-virgin olive oil
• 2 cups (500 mL) sliced crimini mushrooms
• 1 red bell pepper, chopped
• 8 large free-range eggs
• 1 ripe avocado, diced
• 1/2 tsp (2 mL) cumin
• 8 organic corn tortillas, preferably warmed
• 1/3 cup (80 mL) roughly chopped cilantro
• 1/3 cup (80 mL) low-fat sour cream (optional)