Poached Eggs in Tomato-Chile Sauce (Huevos En Rabo De Mestiza)
rec.food.recipes/Albert & Lita Lotzkar (1998)
8 servings

1/3 cup oil
2 med onions; thinly sliced
2 lb canned whole tomatoes
7 oz canned whole green chiles, cut into strips
2 cup chicken broth or water
1 tsp salt
1/2 tsp sugar
1/8 tsp black pepper
8 eggs
3 oz Monterey jack cheese cut into 8 slices

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 broth, salt, sugar and pepper and cook 5 minutes longer. Break each egg, one at a time, onto small plate and slide into hot broth 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.