Heat tortillas one at a time, in preheated skillet over med heat.

Turn over when they start to get puffy, repeat on other side.

Wrap tortillas in foil and put in oven on warm setting.

In large skillet, cook onion, garlic, and green pepper in 1 T oil until tender.

Stir in green chiles, tomatoes, and salt.

Simmer for 8-10 minutes, uncovered.

In another skillet, heat one T olive oil.

Break eggs into skillet and cook sunny side up until cooked to desired preference.

Serve sauce on hot tortillas topped with egg.

Sprinkle on cheese; serve.