---------- Recipe via Meal-Master (tm) v8.02
       Title: CHILAQUILES
  Categories: Mexican, Breakfast, Cheese/eggs
       Yield: 4 servings
       6    Eggs
       4    Corn tortillas
       2    Avocados
       2    Tomatoes
       4 tb Lime juice
       4 ts Olive oil
            Salt and pepper to taste
       2 tb Butter or margarine
       2    Onions; finely diced
       1 c  Cooked beef, chicken or pork
            - (diced or shredded)
       1 ts Chili powder
     1/2 ts Ground cumin
   BREAK THE EGGS in a mixing bowl and beat them lightly. Cut the tortillas
   into eighths and add to the eggs. Let sit 15 minutes. Cut the avocados in
   half from tip to stem, and remove the pit. Using a paring knife, slice the
   flesh in each half from tip to stem in 1/2-inch slices without cutting
   through skin. Using a large spoon, scoop the flesh out of the skin in 1
   piece. Lay cut side down on each plate and fan out the slices. Cut the
   tomatoes into slices and lay slices next to the avocado. Drizzle with lime
   juice and oil, and sprinkle with salt and pepper. Heat the butter in a
   large skillet over medium heat and add the onion, chili powder and cumin.
   Cook, stirring occasionally, 5 minutes. Add meat; cook just until warmed.
   Add the beaten eggs and tortillas and cook, stirring, until eggs are cooked
   to desired doneness. Arrange a mound of eggs on each plate next to the
   avocado and tomato. Garnish with some cilantro. Serve immediately.