1/3 c  Oil

      2 md Onions; thinly sliced

      2 lb Canned whole tomatoes

      7 oz Canned whole green chiles,

           - cut into strips
      2 c  Chicken broth or water

      1 ts Salt

    1/2 ts Sugar

    1/8 ts Black pepper

      8    Eggs

      3 oz Monterey Jack cheese

           - cut into 8 slices
  Heat oil in large, deep skillet. Add onions and cook until tender but
  not browned. Place tomatoes in blender or food processor and blend
  until chopped but not pureed. Add tomatoes and chiles to onion and
  cook 5 minutes. Add broth, salt, sugar and pepper and cook 5 minutes
  longer. Break each egg, one at a time, onto small plate and slide
  into hot broth mixture carefully so as not to break yolk. Arrange 1
  cheese slice on top of each egg. Cover and cook gently 5 to 8
  minutes, or until eggs are set and cheese is melted.
  (C) 1992 The Los Angeles Times