Preheat oven to 350°F.
Using tongs, dip the tortillas, one at a time, in hot oil, 5 seconds
on each side just until softened. Drain tortillas on paper towels.
Line a 12x8x2-inch baking dish with tortillas, letting tortillas extend
1/2 inch up the side of the dish. Set baking dish aside.
Sauté onion and garlic until crisp-tender in the skillet used
for the 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. Makes 3 to 4 servings.
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