EASY EGGS RANCHERO STYLE

4 slices bacon, diced
1/3 cup chopped onion
1 can (14 1/2oz) whole tomatoes injuice, chopped
1/3 cup chopped chilies
1/2 tsp basil, crushed
1/4 tsp ground cumin
4 eggs
1/2 cup shredded cheddar cheese
1 tsp flour
Sour cream or sliced avocado or chopped green onion or tortilla chips (for garnish)

In an 8 inch glass baking dish, place bacon and onions. Cover with paper towel. Cook on high power setting in the microwave 6 minutes or until bacon is cooked and onions are limp. Pour off fat.

Stir in tomatoes in juice, chilies, basil and cumin. Cook, uncovered on high power for 8 minutes, stirring once.

With a spoon, make four hollows in the tomato sauce. Slip one egg into each hollow. Pierce yolks with toothpick to allow steam to escape. Cover with plastic wrap. Vent.
Cook on high for 3 to 4 minutes until eggs are set. Let stand 1 minute.

In a bowl, toss cheese with flour.

Remove wrap from eggs. Sprinkle eggs with flour mixture. Recover. Cook on high for 20 seconds or until cheese melts.

Garnish with sour cream, sliced avocado, green onion or tortilla chips. Serve immediately.