|Cooking oil||2 Tablespoon|
|6 inch tortilla||6|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes||3 Large, peeled, cored and chopped|
|Canned green chili peppers||4 Ounce, rinsed, seeded and chopped (1 Can)|
|Cooking oil||1 Tablespoon|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
In small skillet heat 2 tablespoons oil.
Holding tortillas with tongs, dip one at a time in hot oil for 10 seconds or till limp.
Line a 10x6x2-inch baking dish with tortillas.
In same skillet cook the onion and garlic till tender but not brown (add more oil if necessary).
Stir in tomatoes, green chili peppers, and salt.
Simmer, uncovered, for 10 minutes.
Spoon over tortillas.
In large skillet heat 1 tablespoon oil.
Carefully break eggs into skillet; sprinkle with salt and pepper.
When whites are set and edges cooked, add 1 tablespoon water.
Cover skillet and cook eggs to desired doneness.
Carefully arrange cooked eggs over sauce in baking dish.
Sprinkle with cheese.
Place under broiler for 1 to 2 minutes or till cheese melts.