With its use of good quantities of vegetables, Latin American cooking is a healthful cuisine. A choice of spiciness levels in salsas and other ingredients also makes it possible to prepare Latin American-style dishes to suit almost any preference for hotness.

This dish is especially handy because all the ingredients but the tortillas which need only to be cut cook quickly in a single pan. Prepare the dish with fresh, frozen or canned corn, whatever's handy or in season. If your taste buds hanker for the higher heat level of Tex-Mex foods, simply add a dash of chili powder, ground cumin or hota pepper sauce.

Red-and-Yellow-Sauced Eggs

(Huevos con Salsa y Maiz)

1 16-ounce jar chunky-style salsa

1 1/2 cups cooked fresh or thawed frozen corn OR 1 15-ounce can whole kernel corn, drained

3 eggs

6 7-inch corn tortillas OR 3 10-inch flour tortillas

1/2 cup (2 ounces) shredded reduced-fat Monterey Jack or Cheddar cheese or crumbled queso cheese

In 10-inch omelet pan or skillet, stir together salsa and corn. Cook over medium heat, stirring occasionally, until mixture bubbles and is hot throughout, about 4 to 5 minutes.

With back of spoon, make 3 indentations in mixture. Break and slip an egg into each indentation. Cover. Cook over medium heat until egg whites are completely set and egg yolks begin to thicken but are not hard,