|Flour tortillas||4 (6 Inch Ones)|
|Canadian bacon slices||4 , diced|
|Canned whole tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Diced green chili peppers||1⁄4 Cup (4 tbs), drained|
|Garlic||1 Clove (5 gm), minced|
|Shredded cheddar cheese||1⁄4 Cup (4 tbs)|
Brush one side of each tortilla with water to soften.
Press each tortilla, brushed side up, into a 10 ounce custard cup or individual casserole.
Bake in a 400° oven for 5 to 7 minutes or till crisp.
Sprinkle bacon in tortilla cups.
Meanwhile, for sauce, in a medium skillet combine undrained tomatoes, onion, green chili peppers, garlic, and salt.
Bring to boiling; reduce heat.
Cover and simmer 5 minutes.
Break one egg into a saucer or custard cup, then pour into simmering sauce (see small photo above).
Repeat with remaining eggs.
Cover and simmer about 5 minutes more or till eggs are just set.
Spoon some of the sauce and one egg into each tortilla cup.
Sprinkle with cheese.
Let stand 1 to 2 minutes or till cheese begins to melt.