2 eggs per serving	1 med. onion chopped
2 corn tortillas per serving	1 tbs. olive oil
1 clove garlic, minced	1 jalapeno, chopped
1 can chopped tomatoes	pinch ground oregano
pinch sugar	1 1/2 tsp salt
grated cheddar cheese

Heat olive oil in med. fry pan. When hot, saute onion until soft. Add garlic, jalapeno, undrained tomatoes, salt, sugar and oregano.Bring to boil. Reduce to simmer. Cook, covered, until reduced to about 1 1/2 cups. Keep warm until serving. (This may be made ahead, refrigerated and reheated when needed.) Fry tortillas in hot oil until limp. Keep warm. Cook eggs until whites are firm, but yolk is just filmed over. For a serving, place two tortillas on plate, top each with an egg, spoon on warm salsa and sprinkle with cheese.

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