6 corn tortillas
Vegetable oil
2 (16 oz.) cans diced tomatoes
1 c. chopped onions
1 c. copped green pepper
2 cloves garlic, minced
3 tbsp. olive oil
1 tbsp. flour
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
6 eggs
1 c. shredded Cheddar cheese

Fry tortillas, one at a time, in 1/4 cup hot oil, 3 to 5 seconds on each side or just until softened. Add additional oil if necessary. Drain tortillas thoroughly on paper towels. Line a 12 x 8 inch baking dish with tortillas, letting tortillas extend 1/2 inch up sides of dish. Set baking dish aside. Drain canned tomatoes, reserving 1/4 cup tomato juice. Saute onion, green pepper, and garlic in olive oil. Stir in flour and cook 1 minute. Add tomato juice, tomatoes, and seasonings; cook over medium heat 5 minutes. Pour mixture over tortillas. Make indentations or wells in tomato mixture and break an egg into each. Cover and bake at 350 degrees for 25 minutes. Sprinkle with cheese; bake, uncovered, an additional 5 minutes. Yield: 6 servings.