Mexican Eggs

Growing up in southern Mexico, my mother was Head Cook for the boarding school where we lived for three years. Her Head Helper, Teresa, taught us both how to make the Mexican dishes we came to know and love. One of them was Mexican Eggs. It never occurred to me

that this dish was an acquired taste. I have loved it since I first tasted it.

You need onion, cilantro, jalapeno, bell pepper, tomatoes and eggs. I usually make enough for 3 people, as mom loves

these, but does not like to spend the time to make them.

In a heavy, non-stick pan, sauté in butter, half a chopped onion, some red and

green bell pepper, about 1/2 a jalapeno, and a handful of cilantro, until soft. Add 2-3 tomatoes, chopped, and continue cooking the vegetables until they are cooked to your preference, adding a bit of water as you go. Then add 5 or 6 eggs,

salt and pepper to your preference, and mix the eggs into the vegetables. Cook through like scrambled eggs.

Serve with Cholula, black beans, sour cream, salsa, tortillas, and/or toast. Yumm!