Name: Huevos En Rabo De Mestiza (Poached Eggs in Tomato Sauce)
Ingredients: 1/3 c Oil; 2 md Onions; thinly sliced; 2 lb Canned whole tomatoes; 7 oz Canned whole green chiles, cut into strips; 2 c Water; 1 ts Salt; 1/2 ts Sugar; 1/8 ts Black pepper; 8 Eggs; 3 oz Monterey Jack cheese cut into 8 slices

Exulting in Christ is evidence of the Spirit’s work! The focus of the church is not on the dove but on the cross, and that’s the way the Spirit would have it. As J.I. Packer puts it, “The Spirit’s message to us is never, ‘Look at Me; listen to Me; come to Me; get to know Me,’ but always, ‘Look at Him, and see His glory; listen to Him, and hear His word; go to Him, and have life; get to know Him, and taste His gift of joy and peace.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables	Vegetarian	Mexico, Cheese/eggs, Vegetarian	8	Servings

INGREDIENTS

1/3	c	Oil
2	md	Onions; thinly sliced
2	lb	Canned whole tomatoes
7	oz	Canned whole green chiles, cut into strips
2	c	Water
1	ts	Salt
1/2	ts	Sugar
1/8	ts	Black pepper
8		Eggs
3	oz	Monterey Jack cheese cut into 8 slices

INSTRUCTIONS

Heat oil in large, deep skillet. Add onions and cook until tender but not
browned. Place tomatoes in blender or food processor and blend until
chopped but not pureed. Add tomatoes and chiles to onion and cook 5
minutes. Add water, salt, sugar and pepper and cook 5 minutes longer. Break
each egg, one at a time, onto small plate and slide into hot water mixture
carefully so as not to break yolk. Arrange 1 cheese slice on top of each
egg. Cover and cook gently 5 to 8 minutes, or until eggs are set and cheese
is melted.
(C) 1992 The Los Angeles Times
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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