1 Tablespoon vegetable oil
1/4 cup chopped green pepper
1/4 cup chopped onion
2 teaspoons chili powder
1 can Condensed Tomato Soup
1/4 cup water
4 large eggs
4 corn tortillas (6 inch)
1/4 cup shredded Cheddar cheese (1 ounce)
Chopped fresh parsley or celantro for garnish
In 2 quart microwave casserole dish, stir together oil, green pepper, onion and chili powder.
Cover with lid; microwave on HIGH 3 minutes or until vegetables are tender, stirring once during cooking.
Stir in soup and water.
Cover; microwave on HIGH 5 minutes or until edges are hot and bubbling, stirring once during cooking.
Gently break each egg, sliding onto soup mixture and arranging around edge of casserole.
With a toothpick, pierce each yoke.
Cover; microwave at 50% power 4 minutes or until eggs are almost set, rotating dish once during cooking.
Let stand, covered, 2 minutes.
Meanwhile, wrap stack of tortillas in damp paper towels.
Microwave on HIGH 30 seconds or until warm.
Spoon 1 egg and some sauce onto each tortilla.
Sprinkle 1 Tablespoon cheese over each egg.
Garnish with parsley.
Makes 4 servings