|Vegetable oil||1⁄4 Cup (4 tbs)|
|Canned tomatoes||32 Ounce (Two 16 Ounce Can)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||3 Tablespoon|
|All purpose flour||1 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Shredded sharp cheddar cheese||2 Ounce (1/2 Cups)|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
Fry tortillas, one at a time, in 1/4 cup hot oil 3 to 5 seconds on each side or just until softened.
Add additional oil, if necessary.
Drain tortillas thoroughly on paper towels.
Line a 12 x 8 x 2 inch baking dish with tortillas, letting tortillas extend 1/2 inch up sides of dish.
Set baking dish aside.
Drain canned tomatoes, reserving 1/4 cup tomato juice.
Chop tomatoes, and set aside.
Saute onion, green pepper, and garlic in olive oil.
Stir in flour, and cook 1 minute.
Add 1/4 cup reserved tomato juice, tomatoes, and seasonings; cook over medium heat 5 minutes.
Pour mixture over corn tortillas.
Make 6 indentations in tomato mixture, and break an egg into each.
Cover and bake at 350° for 25 minutes.
Sprinkle with cheese and olives; bake, uncovered, an additional 5 minutes.