Recipes
MEXICAN EGGS
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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.
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