Huevos rancheros

Ingredients:

6 6-inch corn tortillas
2 teaspoon vegetable oil
1/2 cup chopped onion
1 clove garlic
3 large tomatoes, peeled and chopped
1/4 teaspoon salt
4 oz. canned green chiles, undrained
6 eggs
1/2 cup Cheddar or Monterey Jack cheese

Preparation:

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 12×8x2-inch baking dish with tortillas, letting tortillas extend 1/2 inch up the side of the dish. Set baking dish aside.
Saute 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.