Salad oil
6 tortillas
6 eggs
2 tbsp. butter
1/4 c. grated sharp cheese

SAUCE:

2 tbsp. salad oil or olive oil
1 c. finely chopped green pepper
1/4 c. finely chopped onion
1 c. chili sauce
1 (8 oz.) can tomatoes
1 1/2 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/4 tsp. chili powder

Make sauce, 2 tablespoons hot oil in medium pan. Saute green peppers, and onions just until tender. Add chili sauce, tomato sauce, lemon juice, Worcestershire sauce and chili powder. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, for 15 minutes.

Meanwhile, heat 1/2 inch salad oil in small skillet until very hot. Fry tortillas, one at a time, 15 seconds on each side. Do not let them become crisp. Drain on paper towels. In hot butter in large skillet, fry eggs 3 to 4 minutes.

To serve: Top each tortillas with a little sauce, then with fried egg. Spoon remaining sauce over eggs. Sprinkle with cheese. Makes 6 servings.