Huevos En Rabo De Mestiza (Poached Eggs in Tomato-Chili Sauce)

This came out of one of my many cookbooks. Really nice for brunch or a quick dinner. This can be made with things that I keep on hand. Serve this with Mexican rice and hot tortillas. I set the frying pan on the table to serve.

• Ready In: 23 mins
• Serves: 4
• Yields: 4

Ingredients

• 2  tablespoons  oil
• 2  onions
• 2 (16 ounce) cans diced tomatoes
• 1 (7 ounce) can  chopped green chilies
• 3⁄4 cup chicken broth
• 1  teaspoon salt
• 1⁄2 teaspoon sugar
• 1⁄8 teaspoon black pepper
• 8  eggs
• 3  ounces monterey jack cheese

Directions

1. Thinly slice the onions.
2. Heat oil in a large deep frying pan.
3. Add onions and cook until tender but not browned.
4. Add tomatoes and chilies to the onion and cook 5 minutes.
5. Add broth, salt, sugar and peppers and cook another 5 minutes.
6. Break each egg onto a small plate and slide into the hot broth carefully so as not to break the yolk.
7. Arrange a cheese slice on top of each egg.
8. Cover and cook gently for 5-8 minutes or until the eggs are set and cheese is melted.