INGREDIENTS:

1/4 cup cooking oil 6 taco-sized tortillas (flour or corn) 1/2 cup chopped onion 1 16-ounce can tomatoes, chopped 2 canned green chili peppers, rinsed, seeded, and chopped 1/2 teaspoon chili powder 1/8 teaspoon garlic powder 1/4 teaspoon salt 6 eggs 3/4 cup shredded Monterey Jack and/or Cheddar cheese

INSTRUCTIONS:

Heat oil in frying pan. Fry tortillas, one at a time, in oil for about 30 seconds per side or until crisp and golden; drain. Wrap in foil and keep warm in a low temperature oven. In the same frying pan, cook the onion until tender. Add the tomatoes and their juice, chili peppers, chili powder, garlic powder and salt. Simmer 5-10 minutes until slightly thick. Break 1 egg into a small dish. Carefully slide the egg into the hot tomato mixture. Repeat with the rest of the eggs. Season with salt and pepper. Cover and cook over low heat 3-5 minutes or to desired firmness. To serve, place eggs and some of the tomato mixture onto the warm tortillas, and sprinkle with cheese. Serves 3.