Poached eggs are served atop warm flour tortillas, topped with a chili sauce and cheddar cheese.

Poached Eggs à la Mexico

1/3 cup vegetable oil
1 onion, chopped
2 garlic cloves, peeled and chopped
2 tomatoes, chopped
2 1/2 teaspoons chili sauce
4 large eggs
2 flour tortillas
1/2 cup shredded cheddar cheese

1. Heat oil in a heavy bottomed skillet; add onions and garlic. Cook on low for 5 minutes. Add tomatoes, and chili sauce; remove from heat, cover and keep warm.
2. Meanwhile, spray a medium-sized skillet with vegetable cooking oil, fill 3/4 deep with water and bring to a boil. Reduce heat to simmering and one at a time crack eggs and carefully slide each egg into water, allowing each egg an equal amount of space. Cook, uncovered, for 3 to 5 minutes, or until the whites are completely set.
3. Warm tortillas and place on individual serving plates. Divide poached eggs among the tortillas, pour the sauce on top, and sprinkle with grated cheddar cheese. Serve at once.

Makes 4 servings.