Huevos Rancheros

Ingredients

• 1/2 cup chopped onion
• 1 tablespoon cooking oil
• 1 16-ounce can tomatoes, cut up
• 2 tablespoons canned diced green chili peppers, rinsed
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 3 6-inch corn tortillas
• 1 teaspoon cooking oil
• 6 eggs
• 1/4 cup shredded Monterey Jack, Monterey Jack with jalapeño peppers, or American cheese
• Bottled hot pepper sauce

Instructions

1. In a large skillet cook chopped onion in the 1 tablespoon oil till tender. Stir in undrained tomatoes, chili peppers, chili powder, and garlic powder. Simmer, uncovered, for 5 to 10 minutes until slightly thickened.
2. Meanwhile, place tortillas on a baking sheet; brush lightly with the 1 teaspoon oil. Bake in a 350° oven about 10 minutes or till crisp.
3. Break 1 egg into a measuring cup. Carefully slide egg into simmering tomato mixture. Repeat with remaining eggs. Simmer gently, covered, for 5 to 5 minutes or to desired doneness.
4. To serve, place tortillas on 3 plates. Top each tortilla with 2 eggs; spoon tomato mixture over eggs. Sprinkle with cheese. Pass hot pepper sauce.
5. Microwave directions: In an 8x1 1/2-inch round baking dish micro-cook onion and 1 tablespoon water (omit the 1 tablespoon cooking oil), covered, on 100% power (high) for 2 to 3 minutes or till tender. Stir in undrained tomatoes, chili peppers, chili powder, and garlic powder. Cook, covered with vented plastic wrap, on high for 6 to 8 minutes or till boiling over entire surface, stirring twice. Break 1 egg into a cup. Carefully slide egg into tomato mixture. Repeat with remaining eggs, placing eggs around the edge of dish. Prick each yolk and each white 3 times with toothpick. Cook, covered, on high for 3 to 5 minutes or till eggs are nearly set, giving dish a quarter-turn every minute. Let stand, covered, for 2 minutes. To warm tortillas, place between paper towels (do not brush with oil); cook on high for 15 to 20 seconds. Serve as above.