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EGGS MEXICANA
Put two tablespoonfuls of butter in a saucepan.
Add four tablespoonfuls of finely chopped onion
and shake until the onion is soft, but not brown.
Then add four Spanish peppers cut in strips, a
dash of red pepper and a half pint of tomatoes;
the tomatoes should be in rather solid pieces.
Add a seasoning of pepper and salt. Let this
cook slowly while you shir the desired quantity
of eggs.
When the eggs are ready to serve, put two
tablespoonfuls of this sauce at each side
of the dish, and send at once to the table.
Eggs Mexican is easy to cook and tastes
wonderful.
Tags: Egg Recipes
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