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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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THis is a very authentic recipe from the San Antonio newspaper. We lived in San Antonio from 91-93, so this recipe dates from that time frame. Ingredients:
1 tablespoon vegetable oil |
1/2 onion, chopped |
1 garlic clove |
1/2 teaspoon ground cumin |
1/2 teaspoon black peppercorns |
water |
3 large tomatoes, chopped |
2 large jalapenos, seeded and chopped |
1/2 teaspoon salt |
6 eggs |
Directions:
1. In skillet, heat oil, then saute onions until translucent.
2. Grind garlic and spices, adding enough water to make a paste. Add to onions and cook briefly.
3. Add chopped tomatoes, jalapenos and salt to mixture.
4. Simmer 10 minutes.
5. Eggs now can be prepared one of two ways: They may be fried or scrambled separately, placed on a plate and topped with sauce. Or, they can be broken into the skillet of sauce, 1 at a time. When whites are set, cover skillet and cook eggs to desired doneness. Serve with hot flour tortillas.
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