Eggs Mexicana

Huevos a la Mexicana (Mexican style eggs) are a delicious alternative to your regular breakfast fare.  Whether eaten with a side of re-fried beans and warm corn tortillas or just by themselves, they can turn any morning into a reason to celebrate.

Huevos a la Mexicana are nothing more than scrambled eggs cooked with chopped jalapeño chiles, onions, and tomatoes; but the flavor is real eye-opener.  The heat from the chiles and the tart from the tomatoes combine beautifully with the richness of the egg to create a nice culinary pick me up.  The addition of texture that the chiles and onions bring, is also a welcome improvement over standard scrambled eggs.

INGREDIENTS

2 tbsp butter
4 tbsp finely chopped onion
4 red peppers, cut into strips
dash of chili pepper
½ pint of whole tomatoes
eggs, 2-3 per person, scrambled
salt & pepper, to taste

PROCEDURE

Put butter in a saucepan. Add chopped onion and shake until the onion is soft, but not brown. Then add red peppers, chili pepper and tomatoes.
Add salt and pepper. Let this cook slowly while you scramble the desired quantity of eggs. When the eggs are ready to serve, put two tbsp of this sauce on the side of each dish, and serve.