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Mexican Eggs

Ingredients
  Butter 2 Tablespoon (1/4 Stick)
  Yellow onions 2 Medium, chopped
  Tomato 1 Large, peeled, seeded, chopped and drained
  Chili powder 2 Teaspoon
  Chopped parsley 1 Tablespoon
  Eggs 8 Medium, beaten with 4 tablespoons cream
  Cream 4 Tablespoon (Used For Beating The Eggs)
  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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Mexican
Method: 
Melted
Ingredient: 
Egg

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