| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Vegetarian |
Cheese/eggs, Mexico, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Oil |
| 2 |
|
Onions, thinly sliced |
| 2 |
lb |
Canned whole tomatoes |
| 7 |
oz |
Canned whole green chiles |
|
|
cut into strips |
| 2 |
c |
Water |
| 1 |
t |
Salt |
| 1/2 |
t |
Sugar |
| 1/8 |
t |
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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