Chilaquiles (tortilla Skillet)

serves 4. Tear tortillas in 1 1/2 inch pieces. Heat 1/2 inch oil in heavy saucepan or deep skillet. Fry tortilla pieces in hot oil for 45 - 60 seconds or till crisp and golden. Remove with slotted spoon. Drain on paper toweling. Pour all but 2 tablespoons oil from skillet, return tortillas to skillet. Stir in eggs and salt. cook and stir till tortillas are coated and eggs are set. Stir in Salsa de Chile Rojo, 1 cup of the cheese and the water. and half the onion. Simmer, uncovered for 15 minutes. Turn into serving dish. top with remaining cheese and onion. Salsa de Chile Roja (Red chili Sauce) makes 2 cups 4 dried ancho or Pasilla chilies, or 3 tablespoons chili powder, or 1 teaspoon crushed red pepper 4 medium tomatoes (1 1/2 pounds) or 15 oz can tomato puree 1 medium onion, cut up 1 clove garlic, minced 1 teaspoon salt 1/4 teaspoon sugar 1 tablespoon cooking oil Cut chilies open. Discard stems and seeds. Cut chilies into small pieces with scissors or a knife. Place in bowl. Cover with boiling water. Let stand 45 - 60 minutes. Drain. To peel tomatoes, dip them in boiling water for 30 seconds. Plunge into cold water. Slip skins off. Quarter tomatoes. Place in blender container, cover and blend till nearly smooth. Measure 2 cups of the blended tomatoes. return to blender container or place canned tomato puree into blender container. Add the drained chilies or chili powder or crushed red pepper. Add onion, garlic, salt and sugar, cover and blend till smooth. In 1 1/2 quart saucepan combine tomato mixture and cooking oil. Cook and stir over medium heat about 10 minutes or till sauce is slightly thickened.