|Oil||4 Tablespoon (Divided)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Canned tomatoes||1 Pound, broken up (1 Can)|
|Worcestershire sauce||2 Teaspoon (Lea & Perrins)|
|Chili powder||1⁄2 Teaspoon|
|Butter/Margarine||6 Tablespoon (Divided)|
|Eggs||12 Small (Divided)|
|Ripe avocado||1 , peeled, pitted, and chunked|
In a medium saucepan, heat 1 tablespoon of the oil.
Add onion; saute for 1 minute.
Add tomatoes, Lea & Perrins, salt, sugar, and chili powder.
Bring to boiling point.
Reduce heat and simmer uncovered for 15 minutes.
In a large skillet heat remaining 3 tablespoons oil.
Add tortillas, 3 at a time; fry lightly, about 1 minute.
Drain tortillas on paper towels; keep hot.
In the same skillet melt 2 tablespoons of the butter.
Crack 4 eggs into the skillet; fry lightly.
Repeat, using remaining butter and eggs.
Place an egg on each tortilla.
For each serving, spoon tomato sauce on an individual serving plate; place 2 egg-topped tortillas over sauce.
Garnish with avocado chunks.