2 tbsp. minced onion
2 tbsp. salad oil
1 can (28 oz) tomatoes
1 can (4 oz) peeled green chilies, seeded and chopped
1/4 lb sharp cheese, shredded
6 eggs
6 tortillas

Cook and stir onion in oil until tender. Add tomatoes and chilies; heat to boiling. Simmer until thickened, about 20 minutes. Add cheese; stir until melted. Break eggs into sauce; cover and cook gently 10 to 15 minutes or until eggs are set.

While sauce cooks, soften tortillas one at a time by placing them over heat on burner or grill about 1 minute. To serve, top each tortilla with cooked egg and generous portion of sauce.

6 servings