Breakfast Chackewe, Native American

Step 1: In large saucepan,bring water to boil over high heat.

Step 2: Pour in cornmeal slowly, stirring with a whisk as you go.

Step 3: When cornmeal is incorporated, add salt and turn heat down until just an occasional bubble breaks around edge of mixture.

Step 4: Stir regularly until thickened into cream-of-wheat-type porridge, 10 to 15 minutes.

Step 5: Cover porridge to keep warm while you prepare eggs.

Step 6: Pour thin film of oil into large skillet and warm over medium heat.

Step 7: Crack eggs into skillet, side by side.

Step 8: Salt and generously pepper eggs immediately.

Step 9: Fry eggs for 1 minute, then using a spatula, gently turn over each egg, keeping yolk unbroken. Cook about 1 minute more or until whites are just cooked through and yolks are still a bit runny.

Step 10: Spoon chackewe into 4 large, shallow bowls.

Step 11: Ladle about ½ cup carne adovada(red chili stew) if used over center of each bowl, then top each with an egg.

Step 12: Garnish with a scattering of cheese and tomatoes and serve right away.