For this Mexican-style breakfast dish, poach eggs in tomato sauce and then serve in crisp tortilla shells.
Brush one side of each tortilla with water to soften. Press each tortilla, brushed side up, into a 10-ounce custard cup or individual casserole. Bake in a 400 degree F. oven for 5 to 7 minutes or until crisp. Sprinkle bacon in tortilla cups.
Meanwhile, for sauce, in a medium skillet combine undrained tomatoes, onion, green chili peppers, garlic, and salt. Bring to boiling; reduce heat. Cover and simmer 5 minutes.
Break one egg into a saucer or custard cup, then pour into simmering sauce. Repeat with remaining eggs. Cover and simmer about 5 minutes more or until eggs are just set.
Spoon some of the sauce and one egg into each tortilla cup. Sprinkle with cheese. Let stand 1 to 2 minutes or until cheese begins to melt. Makes 4 servings.