MEXICAN EGGS

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 1 small onion, finely chopped
  • 1 cup canned tomatoes, chopped
  • 1 can (4 oz.) mushrooms, drained and chopped
  • 1/4 tsp. garlic salt
  • 1/8 tsp. chili powder
  • 3 eggs
  • 3 slices wheat bread, toasted

Directions

  • Combine onion, tomatoes, mushrooms, garlic salt and chili powder in a skillet. Simmer uncovered for 5 minutes, stirring frequently.
  • Break eggs, one at a time, into a saucer. Carefully slip into the simmering sauce so that the egg yolks do not break. Cover and cook until the eggs are set, about 3 minutes. Place toast on 3 plates. Lift eggs onto the toast and spoon sauce over each. Serves 3.

Notes

Categories: Omelet/Frittatas 
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