8 each corn or flour tortillas

2 cups Jack cheese, grated

2 cups Salsa

8 eggs

Heat 2 cups of homemade or purchased Salsa in a sauté pan until almost boiling. Break each egg onto a plate and slide gently into the salsa. Begin with 2 eggs in the center of the pan and then add the remaining 6 eggs around the sides of the pan. Cover pan and poach eggs for about 3-5 minutes until done.  While eggs are cooking, warm tortillas in an oven or microwave and sprinkle with grated Monterey Jack or Cheddar cheese. To serve, top each tortilla with an egg and provide garnishes: lettuce, sour cream, olives, cilantro, and salsa.