| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Spanish |
Eggs, Breakfast |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Onion, chopped finely |
| 1/2 |
|
Salt |
| 1 |
ds |
Red pepper |
| 6 |
|
Eggs |
| 1 |
c |
Milk |
| 1 |
ds |
Pepper |
| 2 |
c |
Canned tomatoes |
| 1 |
tb |
Margarine |
| 1/2 |
|
Pepper |
| 6 |
tb |
Cornstarch |
| 1 |
|
Baking powder |
| 1/2 |
|
Salt |
INSTRUCTIONS
SAUCE:Put onions in a pan with a little water and cook until partly done.
Add tomatoes, salt, pepper, red peppers and margarine. Simmer very slowly
for 3 hours until thick.
EGGS:Beat eggs, cornstarch, milk, salt, pepper and baking powder. Put a
little margarine in skillet and heat. Cook egg mixture until set, then flip
over and cook other side. Put on plate and fold over. Fill with tomato
sauce.
Source: SHARON BARNARD DIBBLE
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