2 tbsp. cooking oil
6 tortillas, 6-inch
2 cup chopped onion
1 clove garlic, minced
3 large tomatoes, peeled, cored, and chopped
1 can (4 oz) green chili peppers, rinsed, seeded, and chopped
1/4 tsp. salt
1 tbsp. cooking oil
6 eggs, 1 cup shredded monterey jack cheese

In small skillet heat 2 tbsp. oil. Holding tortillas with tongs, dip one at a time in hot oil for 10 seconds or till limp. Line a 10x6x2 baking dish with tortillas. Keep warm. 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 tbsp. oil. Carefully break eggs into skillet; sprinkle with salt and pepper. When whites ate set and edges cooked, add 1 tbsp. water. Cover skillet and cook eggs to desired doneness.