Mexican Huevos Rancheros - cooking recipe

Ingredients

2 tablespoons vegetable oil
4 (6 inch) corn tortillas
1/2 cup onion, chopped
2 garlic cloves, minced
1 (28 ounce) can tomatoes, drained, cut up
1 (4 ounce) can whole green chilies, drained, seeded, chopped
1 tablespoon cornstarch
1 tablespoon cold water
1/2 teaspoon cumin or 1 tablespoon fresh cilantro, chopped
4 eggs
3/4 cup cheddar cheese, shredded

Preparation

Heat oven 350\u00b0F.
Fry tortillas (one at a time) in the oil for about 20 seconds or until heated through but not crisp.
Cut tortillas in half and set aside.
In the same skillet cook the onion & garlic until tender.
Add tomatoes & green chilies.
Bring to boil and simmer uncovered for 15 min to blend the flavors.
Combine cornstarch, water& cumin (cilantro).
Stir into the tomato mixture.
Stir until the mixture thickens and bubbles.
Pour into an 8-inch baking dish.
Stand the tortilla halves around the inside edge of the dish.
Make 4 wells in the tomato mixture and break an egg into each well.
Bake until the eggs are set but not hard.
Sprinkle with cheese and return to the oven for 1 minute or until the cheese has melted.