Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Oil

  2. 2 cups 125g / 4.4oz Onions - thinly sliced (medium)

  3. 2 lbs 908g / 32oz Canned whole tomatoes

  4. 7 oz 198g Canned whole green chiles - cut into strips

  5. 2 cups 474ml Water

  6. 1 teaspoon 5ml Salt

  7. 1/2 teaspoon 2 1/2ml Sugar

  8. 1/8 teaspoon 0.6ml Black pepper

  9. 8 Eggs

  10. 3 oz 85g Monterey Jack cheese - cut into 8 slices

Instructions Jump to Ingredients ↑

  1. 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.


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