James's Huevos Rancheros

6 6-inch corn tortillas
2 T Vegetable oil
1/2 C Chopped onion
1 Clove garlic
3 Large tomatoes, peeled and chopped
1/4 t Salt
4 oz. Green chiles, undrained
6 Eggs
1/2 C Cheddar or Monterey Jack cheese

Preheat oven to 350°F.

Fry tortillas, one at a time, in hot oil, 5 seconds on each side or 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 skillet used for frying 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.

Serve with Granny's Bloody MaryBV22and  Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26 and Sauces Mexican

It is important that man dreams, but it is perhaps equally important that he can laugh at his own dreams.

- Lin Yü-tang