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• 6 6-inch corn tortillas
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1 clove garlic, minced or put through a garlic press
• 3 large ripe tomatoes, peeled and chopped
• 1/4 teaspoon salt
• 4-ounce can green chiles, undrained
• 6 eggs
• 1 cup grated sharp cheddar or Longhorn cheese

Preheat oven to 350°F.

Using tongs, dip the tortillas, one at a time, in hot oil, 5 seconds on each side just until softened. Drain tortillas on paper towels. Line a 12x8x2-inch baking dish with tortillas, letting tortillas extend 1/2 inch up the side of the dish. Set baking dish aside.

Sauté onion and garlic until crisp-tender in the skillet used for the tortillas. Add tomatoes, chiles and salt. Simmer, uncovered, 10 minutes, stirring occasionally.

Pour mixture over tortillas. Make 6 indentations in tomato mixture, and break an egg into each. Cover and bake at 350°F for 25 minutes. Sprinkle with grated cheese and bake an additional 2 minutes. Serve immediately. Makes 3 to 4 servings.

Pass Fresh Tomato Salsa and warm Flour Tortillas.