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1/4 c. cooking oil
6 (6-inch) corn or flour tortillas
1/2 c. chopped onion
1 (16 oz.) can tomatoes, cut up
2 (4 oz.) cans chopped green chili peppers
1/2 tsp. chili powder
1/8 tsp. garlic powder
6 eggs
3/4 c. shredded Monterey Jack cheese or cheese you prefer

Heat oil in large skillet and fry tortillas about 30 seconds
each per side or until crisp and golden brown. Wrap in foil to
keep warm and place in a 300 degrees oven. Cook onion. Add undrained
tomatoes, chili peppers, chili powder, garlic powder and 1/4
teaspoon salt. Simmer 5 to 10 minutes.

Break eggs, one at a time, into a small dish. Slide eggs into
tomato mixture. Season with salt and pepper. Cover and cook over
low heat 3 to 5 minutes or to desired doneness.

To serve, place two eggs and warm tomato sauce onto a
tortilla. Sprinkle with cheese. Serve with bottled hot sauce, if
desired. Yield: 3 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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