1/2 cup chopped onion
1 tablespoon cooking oil
16 ounce can tomatoes, cut up
2 tablespoons canned diced green chili peppers, rinsed
1 teaspoon chili powder
1/8 teaspoon garlic powder
3 6 inch corn tortillas
1 teaspoon cooking oil
6 eggs
3/4 cup shredded Monterey Jack, Monterey Jack with jalapeno peppers or American cheese
Bottled hot pepper sauce

Preparation Instructions:

In a large skillet cook chopped onion in the 1 tablespoon oil till tender. Stir in undrained tomatoes, chili peppers, chili powder, and garlic powder. Simmer, uncovered, for 5 to 10 minutes or till slightly thickened.

Meanwhile, place tortillas on a baking sheet; brush lightly with the 1 teaspoon oil. Bake in a 350 degree oven about 10 minutes or till crisp.

Break 1 egg into a measuring cup. Carefully slide egg into simmering tomato mixture. Repeat with remaining eggs. Simmer gently, covered, for 3 to 5 minutes or to desired doneness.

To serve, place tortillas on 3 plates. Top each tortilla with 2 eggs; spoon tomato mixture over eggs. Sprinkle with cheese. Pass hot pepper sauce. Makes 3 servings.