Pena Blanca Eggs
This recipe is from Seasoned with Sun: Recipes from the Southwest, The Junior League of El Paso, Texas

Olive oil
6 cloves of garlic
Oregano (preferably Mexican)
Salt
Parsley
6 eggs

Pour into large muffin tins enough olive oil to cover bottoms. Toeach tin, add 1 clove garlic, dash of oregano, salt, and parsley. Put in preheated 400 degree F oven.

When the container is spitting oil, remove from oven and remove garlic. Drop an egg into ecah container. The eggs cook without returning to the oven. Cover with Chili Sauce (below) to serve.

Chili Sauce

1 tomato, chopped
1 jalapeno pepper, seeded and chopped
1 small onion
Salt and pepper
Chopped fresh cilantro

Mix all ingredients together. Cover eggs with sauce to serve. Sauce may be kept covered in refrigerator. If serving with the eggs, the sauce should be at room temperature or it will cool the eggs too fast.