Mexican Eggs Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Yellow onions | 2 Medium, chopped | |
| 1 large tomato, peeled, seeded, chopped and drained | ||
| Chili powder | 2 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
| 8 medium-size eggs, beaten with 4 tablespoons cream | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt butter in a large glass casserole; add onion and cook on high 2 minutes.
Stir in tomato and chili powder.
Cook on High 3 minutes, stirring several times.
Gently stir in parsley and egg-cream mixture.
Cover with waxed paper and cook 1 1/2 minutes on Medium, stirring every 20 seconds.
Cook another 60 seconds, stirring after 30 seconds.
Eggs should appear undercooked just set but not dry.
Remove from oven and stir again.
Cover and let set 2 minutes.
Season to taste.
Stir in tomato and chili powder.
Cook on High 3 minutes, stirring several times.
Gently stir in parsley and egg-cream mixture.
Cover with waxed paper and cook 1 1/2 minutes on Medium, stirring every 20 seconds.
Cook another 60 seconds, stirring after 30 seconds.
Eggs should appear undercooked just set but not dry.
Remove from oven and stir again.
Cover and let set 2 minutes.
Season to taste.
Chef
