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Mexican Style Eggs




			4 corn tortillas

			2 Tablespoons vegetable oil

			4 eggs

		Sauce

			2 teaspoons olive oil

			1/4 cup finely chopped onion

			1 clove garlic minced

			1 19-ounce can whole tomatoes, chopped, reserve liquid

			1 Tablespoon finely chopped jalapeno peppers

			1/4 teaspoon ground cumin

			1/2 teaspoon salt

Prepare Sauce: In a 1-litre glass measure, combine olive oil, onion and garlic. Microwave at Power Hi for 1 to 2 minutes. Add chopped tomato, reserved juice, jalapeno pepper, cumin and salt. Stir to combine all ingredients. Micrwave at power Hi for 5 to 6 minutes, or until mixture boils, stirring halfway through cooking cycle. Cover with vented plastic wrap. Set aside. Butter 4 custard cups and crack one egg into each. Place custard cups in a circle on glass oven tray. Cover with waxed paper. Microwave at Power 5 for 3 to 3 1/2 minutes for soft-cooked eggs. Let stand 2 minutes. Brush corn tortillas with vegetable oil. Place in a single layer between layers of paper towels on a 10-inch roasting rack. Microwave at Power Hi for 1 minute. Place 1 egg on one half of each tortilla. Fold tortilla over to cover egg. Spoon sauce over top. Serve immediately.


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