Heat butter, saute onion and garlic until transparent. Add chilies, chopped (Reserve one whole) and tomatoes, cook until fairly dry. Divide into 2 oven-proof serving dishes. Add cheese and place in oven until almost melted. Break 2 eggs into each dish, add salt and bake at 350 until eggs are set, about 12 minutes. Sprinkle with chopped parsely; garnish with chili strips, avocado wedges and shredded lettuce. Serve with toasted garlic bread or hot torillas.
