Mexican Egg Breakfast
2 Onions, chopped
2 Cloves garlic, diced
1/3 cup Olive oil
2 Tomatoes, chopped
2 1/2 ts Chili
1/2 cup Cheddar cheese, grated
In fry pan, combine onions, garlic and oil. Heat gently for 5 minutes. Add
tomatoes and chili. Meanwhile, in separate pan, poach eggs. Heat tortillas by
steaming them. Place tortillas on individual plates and top with poached eggs.
Pour sauce over the top and sprinkle with cheddar cheese.