Huevos Rancheros

Eggs poached in tomato sauce. 

Saute in skillet:
3 T. oil (I use lard)
1 green pepper, thinly sliced
1 large onion, chopped (I use 1/2)
2 cloves garlic, minced

Add:
2 large fresh tomatoes, finely chopped OR 2 c. stewed tomatoes, drained
1/2 c. tomato sauce (I use an 8 oz. can)
1/2 t. salt
1-2 T chili powder
1/2 t. cumin
1/2 t. oregano

Cook over medium heat 20 minutes, occasionally mashing tomatoes. 

Break into hot sauce:
6 eggs

Cover eggs with:
6 slices mozzarella cheese

Cover skillet and poach eggs over low heat 3-5 minutes, or until as firm as desired. (I find it takes longer than that, and I'm not going for hard yolks either).

Serve with green salad and corn muffins.  I serve it over rice.

Recipe from More-with-Less cookbook, page 152