| 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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