Instructions: Heat oil in a heavy bottomed skillet; add onions and garlic. Cook on low for 5 minutes. Add tomatoes, and chili sauce; remove from heat, cover and keep warm.

Meanwhile, spray a medium-sized skillet with vegetable cooking oil, fill 3/4 deep with water and bring to a boil. Reduce heat to simmering and one at a time crack eggs and carefully slide each egg into water, allowing each egg an equal amount of space. Cook, uncovered, for 3 to 5 minutes, or until the whites are completely set.

Meanwhile warm tortillas and place on individual serving plates. Divide poached eggs among the tortillas, pour the sauce on top, and sprinkle with grated cheddar cheese. Serve at once.

This recipe yields 2 servings.

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