1 tbsp. bacon drippings or oil
1 onion, chopped
2 c. canned tomatoes with juice
1/2 c. canned green chilies with juice
Salt and pepper to taste
1/2 tsp. cumin
4 corn tortillas
4 eggs
Oil for frying
Grated cheese

In a large skillet, heat the bacon drippings and saute the onions until they are transparent. Coarsely chop the tomatoes and chilies; add to the onions (with their juices). Add salt, pepper, and cumin. Simmer over medium high heat until almost all the liquid is reduced. Set aside and keep warm. Heat 1/2 inch of the oil in a small skillet. Dip each tortilla in oil to soften for 1 or 2 seconds. Set aside and keep warm. Scramble, fry, or poach the eggs. To assemble, top each tortilla with an egg, spoon the ranchero sauce over the egg, and sprinkle grated cheese over the sauce. Place under a broiler to melt the cheese.