Categories: Cheese/eggs, Mexican 
      Yield: 4 servings 
  
      1 tb Olive oil                         1/4 ts Ground Mexican oregano 
    1/2    Medium-size onion, chopped        1/2 ts Salt 
    3/4 c  Tomato juice, OR 1/2 cup            4    Corn tortillas 
           -tomato sauce thinned with 2        4    To 8 eggs 
           Tbsp water                          2    Avocados, peeled and thinly 
      1 sm Clove garlic, minced                     -sliced lengthwise 
      3    Whole chiles, parched,            1/2 c  Grated Monterey Jack or 
           -peeled and chopped, OR 4 oz             -Cheddar cheese 
           Canned whole green chiles,          4    Lettuce leaves, coarsely 
           -chopped                                 -chopped 
    3/4 ts Ground cumin                    
  
  ...Serve fresh fruit, warm wheat-flour tortillas, sweet butter, honey and 
  coffee for a great brunch. 
   
  1.  In a medium-size saucepan, heat the oil, add the chopped onion, and fry 
  over medium heat until the onion is translucent. Add tomato juice, garlic, 
  chiles, herbs, and salt.  Reduce heat to simmer for about 10 minutes. Sauce 
  can be made a day or hours ahead of time and left at this point. 
   
  2.  Preheat oven to 350 degrees F.  Warm the tortillas by wrapping in foil 
  and placing on the 4 serving plates (Mexican pottery if possible) in the 
  warm oven.  At the same time, warm the extra tortillas you are serving as 
  bread. 
   
  3.  Poach the eggs, using an egg poacher or a frying pan of hot water with 
  2 tablespoons vinegar and 1 teaspoon salt added. First break an egg into a 
  cup, then stir the water in the frying pan vigorously in a circular motion. 
  As you stir, slide the egg from the cup into the water. Cover the pan when 
  all eggs have been added. 
   
  4.  To assemble the dish, place a tortilla on a plate.  Top with a circle 
  of avocado slices, then arrange a drained poached egg (or 2 eggs) on top, 
  spoon sauce over, and sprinkle with cheese. Place in the oven until cheese 
  melts.  Add the lettuce garnish after the cheese has melted. 
   
  Variation: Instead of the tortillas, rinse large "cupped" iceberg lettuce 
  leaves and serve the eggs topped with sauce in the lettuce leaves. 
   
  Makes 4 servings. 
   
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New 
  York.  1980.  ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 6/93