|Chile verde salsa||1 Cup (16 tbs)|
|Eggs||6 , slightly beaten|
|Dairy sour cream||3 Tablespoon|
In 10-inch skillet heat Salsa de Chile Verde over medium heat till bubbly.
Pour beaten eggs over sauce in skillet.
Cook without stirring over low heat for 1 to 1 1/2 minutes or till mixture begins to set on bottom.
Lift and fold eggs with spatula so uncooked part runs to bottom.
Continue lifting and folding about 5 minutes more till eggs are cooked through, but still glossy and moist.
Pass sour cream to spoon on top.