|Cooking oil||1⁄4 Cup (4 tbs) (Add More If Needed)|
|Flour tortillas||6 (Or Frozen Thawed Tortillas)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced (Small Clove)|
|Tomatoes||3 Large, peeled cored, and chopped|
|Canned green chili peppers||2 , drained, rinsed, seeded, and chopped|
|Shredded monterey jack cheese||1 Cup (16 tbs)|
In a medium skillet heat the 1/4 cup cooking oil.
Dip the tortillas in oil for a few seconds till softened but not brown.
In the same skillet cook the onion and garlic till tender but not brown (add more oil if necessary).
Stir in the tomatoes, green chili peppers, and salt.
Simmer, uncovered, 10 minutes.
Slide the eggs into the hot tomato mixture, taking care not to break the egg yolks.
Season the mixture with salt and pepper.
Cover skillet and cook the eggs till of desired doneness.
Place an egg with some of the tomato mixture on each tortilla.
Top each serving with a small amount of shredded cheese.