2 tbsp. butter
3/4 c. finely chopped green bell pepper
1/4 c. finely chopped onion
1/2 c. tomato sauce
1 clove garlic, finely chopped
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. sugar (optional)
1/4 tsp. chili powder

EGGS:

3 tbsp. vegetable oil, divided
6 tortillas (6 inches each)
6 eggs
1/8 tsp. ground black pepper
3/4 c. (6 oz.) shredded Monterey Jack or Cheddar cheese
Thinly sliced green bell pepper for garnish (about 18 slices)

Prepare sauce: In medium saucepan over medium heat, melt butter. Add green pepper and onion; cook until tender. Add tomato sauce, garlic, lemon juice, Worcestershire sauce, sugar (if desired), and chili powder; bring to a boil. Reduce heat to low; simmer, covered, stirring occasionally (10 to 15 minutes).

Preheat oven to 250 degrees. Meanwhile, prepare tortillas: In small skillet over medium-high heat, heat 1/2 teaspoon oil. Add one tortilla and cook until puffy, turning once. Repeat with each tortilla. Do not let tortillas become crisp. Drain on paper towels. Place tortillas on baking sheet and keep warm in oven.

Heat large non-stick skillet over low heat. Add eggs and cook just until whites are set. Do not let yolks set. Place one egg on each tortilla. Sprinkle each lightly with black pepper and top with equal amounts of sauce and cheese. Return to oven 4 to 5 minutes. Garnish each tortilla with 3 slices of green pepper. Makes 6 servings.

NOTE: To decrease calories, substitute butter buds, low sodium Worcestershire sauce, and low-fat cheese.