Mexican Breakfast

2 16 ounce cans stewing tomatoes
1 medium white onion
4 small jalapeno peppers (or 1 large one)
3 tablespoons cooking oil
1/2 pound Velveeta cheese
4 hamburger buns
8 eggs
2 teaspoons sugar

Chop onion fine and saute in 3 tablespoons cooking oil in large skillet. While the onion is sauteing, put the jalapeno peppers and about half a cup of juice from the tomatoes in blender on high speed for 10 seconds. Add stewing tomatoes to mixture in blender and put on low speed for 5 seconds to get lumps out. Pour this on sauteed onions, add sugar and salt and simmer about 15 minutes, or until it begins to thicken just a little. Break eggs and put on top of this as if you were poaching them. Cover and continue simmering until eggs are done. Remove the eggs with egg turner and put on 8 toasted bun halves. Put remaining tomato mixture on top of eggs, then top with slices of Velveeta cheese.
Serves 8.
Dot in Mississippi