|Canned stewed tomatoes||28 Ounce, chopped (1 Can)|
|Chopped green chilies||3 Tablespoon|
|Dried onion flakes||1 Tablespoon|
|Garlic powder||1⁄8 Teaspoon|
|Shredded monterey jack cheese||3 Ounce (3/4 Cup)|
In 12x8-inch dish, combine tomatoes, chilies, onion, garlic, salt and pepper.
Cook, covered with plastic wrap, at HIGH 4 1/2 to 5 1/2 minutes; stir once.
Break eggs into tomato mixture (around outside edge); with toothpick, pierce egg yolks twice and egg whites several times.
Cook, covered, at MEDIUM 4 1/2 to 5 1/2 minutes, or until eggs are almost set.
Sprinkle with cheese.
Let stand, covered, 5 minutes.
If desired, serve over corn bread.