1 tablespoon olive oil
1 / 2 medium onion, chopped
1 small clove garlic, minced
Tomato juice 3 / 4 cup or 1 / 2 cup tomato sauce diluted with 2 tablespoons water
3 whole, dried peppers, peeled and chopped, or 4 ounces
1 can whole green chilies, chopped
1 / 4 teaspoon ground oregano Mexican
3 / 4 cup teaspoon ground cumin
1 / 2 teaspoon salt
4 corn tortillas
1 / 2 cup grated Monterey Jack or cheddar cheese
2 avocados, peeled and cut into thin slices, lengthwise
4 lettuce leaves, coarsely chopped
In medium saucepan, heat oil, add chopped onion and fry over medium heat until the onion is transparent. Add the tomato juice, garlic, chilies, herbs and salt. Reduce heat to simmer for about 10 minutes. Sauce can be made a day or an hour earlier than expected and left at this point.
Preheat oven to 350 degrees F. Heat the tortillas by wrapping in a sheet and placed on four serving plates (ceramics in Mexico, if possible) in a hot oven. Meanwhile, warm tortillas, extra service, such as bread.
Poach the eggs using an egg poacher or a pan of hot water with two tablespoons of vinegar and 1 teaspoon of salt added. First break an egg into a cup and mix with water in the pan vigorously in a circular motion. As you stir, push the egg from the cup into the water. Cover the pan when all eggs have been added.
To assemble the dish, place a tortilla on a plate. Garnish with a ring of avocado slices, then arrange a drained poached egg (or 2 eggs) on a spoon sauce on top, on top and sprinkle with cheese. Place in oven until cheese melts. Add the garnish of lettuce, after the cheese is melted.