2 cups red chili sauce
2 or 3 tablespoons water
6 eggs

Heat red sauce in open skillet. Add the water to thin if the sauce is too thick. When sauce it simmering well, break each egg into a cup. Stir the sauce to make and indentation and slip the egg into the sauce. Continue untill all eggs are in the skillet. Cover and cook on low until eggs are set. Sprinkle a little salt on the eggs if desired.

Use a large spoon and transfer one or two eggs to a plate. Spoon more sauce around the eggs.

Serve grated cheese, black olives, minced green onions and shredded lettuce as garnishes. Serve with warm flour tortillas.