Mexican Ranch Eggs

• 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)

1. Melt margarine in a 2-quart pan over low heat.
2. Add chopped onions.
3. Saute 3 to 4 minutes over moderate heat.
4. Add next 3 ingredients.
5. Bring to boil.
6. Reduce heat to low.
7. Simmer uncovered about 20 minutes; stir occasionally.
8. Cook rice according to package directions.
9. When sauce and rice are ready, poach eggs until all whites
10. are cooked but
11. yolks are soft.
12. 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.
13. Place 2 eggs in each dish. Top with shredded cheese.
14. Melt cheese, as in a small electric toaster oven
15. on broil, but do not cook eggs further.
16. Pass salsa for topping.
17. Yield 2 servings.
18. There will be excess sauce which will refrigerate.

onions, margarine, red chile sauce, tomato sauce, oregano, rice, eggs, cheddar cheese, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=412346 (may not work)