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1/2 cup (1 stick) butter or margarine
1 large white onion, minced
2 large tomatoes, peeled and chopped
4 green chile peppers, chopped
1 dozen eggs
Melt butter in large frying pan; add onions, tomatoes and chile peppers. Cook over medium heat for about 30 minutes, stirring periodically to keep from sticking.
In a large bowl, beat the eggs and pour into pan with tomato mixture. Stir until eggs are firm.
Top with sliced jalapeno peppers.
Serve with sausage and flour tortillas.
Southwestern Breakfast and Brunch Recipes
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