Mexican Ranch Eggs - cooking recipe

Ingredients

2 onions, large, chopped
2 Tbsp. margarine
2 (7 oz.) cans Mexican red chile sauce
1 (8 oz.) can tomato sauce
1/2 tsp. oregano, crumbled
1 c. rice, uncooked
4 eggs, poached
4 oz. Cheddar cheese, shredded
1/2 c. salsa, thick/chunky (optional)

Preparation

Melt margarine in a 2-quart pan over low heat.
Add chopped onions.
Saute 3 to 4 minutes over moderate heat.
Add next 3 ingredients.
Bring to boil.
Reduce heat to low.
Simmer uncovered about 20 minutes; stir occasionally.
Cook rice according to package directions.
When sauce and rice are ready, poach eggs until all whites
are cooked but
yolks are soft.
In each of 2 small au gratin dishes, spoon 1/2 cup to 1 cup of rice. Add 1/2 cup to 1 cup of sauce to each.
Place 2 eggs in each dish. Top with shredded cheese.
Melt cheese, as in a small electric toaster oven
on broil, but do not cook eggs further.
Pass salsa for topping.
Yield 2 servings.
There will be excess sauce which will refrigerate.