Ingredients:
2 tablespoons cooking oil
6 tortillas (6-inch)
2 cup onion (chopped)
1 clove garlic (minced)
3 large tomatoes (peeled, cored, and chopped)
1 can 4 ounces green chili peppers (rinsed, seeded, and chopped)
¼ teaspoon salt
1 tablespoon cooking oil
6 eggs
1 cup shredded Monterey jack cheese
Directions:
In small skillet heat 2 tablespoons oil. Holding tortillas with tongs, dip one at a time in hot oil for 10 seconds or
till limp. Line a 10x6x2 baking dish with tortillas. Keep warm. In same skillet cook the onion and garlic till tender
but not brown (add more oil if necessary). Stir in tomatoes, green chili peppers, and salt. Simmer, uncovered, for
10 minutes. Spoon over tortillas. In large skillet heat 1 tablespoon oil. Carefully break eggs into skillet; sprinkle
with salt and pepper. When whites are set and edges cooked, add 1 tablespoon water. Cover skillet and cook eggs to
desired doneness. Carefully arrange cooked eggs over sauce in baking dish. Sprinkle with cheese. Place under broiler
for 1 to 2 minutes or till cheese melts. Serve at once.
Makes 6 servings