Cut out stem of tomatoes and score an "X" mark on bottom. Cook tomatoes in 12-inch nonstick skillet over medium-high heat, turning occasionally, 10 minutes or until skin is blackened. Remove tomatoes from skillet. Cool, peel and chop tomatoes.
Melt 2 tablespoons Country Crock® Spread in same skillet over medium heat and cook onion with jalapeno pepper, stirring occasionally, 6 minutes or until tender. Stir in garlic and cook 1 minute. Stir in tomatoes and cook, stirring occasionally, 5 minutes or until thickened. Season, if desired, with salt and black pepper.
Wipe out skillet with paper towels. Melt 1 tablespoon Spread in skillet over medium-high heat and cook 2 tortillas, turning once, 2 minutes or until golden. Arrange on serving plates.
Repeat with 1 tablespoon Spread and remaining 2 tortillas. Melt 1 tablespoon Spread in same skillet and cook 2 eggs over medium heat to desired doneness.
Arrange eggs on tortillas. Repeat with remaining 1 tablespoon Spread and 2 eggs.
Top with tomato sauce and sprinkle, if desired, with crumbled queso fresco.