Wednesday, March 25, 2009

Huevos a la Mexicana (Mexican Scrambled Eggs)

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.

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.

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