Eggs Sonoma
From chihuahua 16 years ago
- 6 minutes to make
- Serves 4
Rise and shine to the appetizing aroma of this Mexican-inspired breakfast. Great served with fresh fruit and strong coffee. Quick & Easy Comfort Cooking.
Ingredients
- 1/ cup seeded, chopped tomato shopping list
- 1 4 1/4 oz. can chopped Green Chile peppers, drained shopping list
- 2 Tbs. finely chopped celery shopping list
- 1 Tbs. finely chopped onion shopping list
- 1 tsp. white wine vinegar shopping list
- 1/2 tsp. sugar shopping list
- 1/8 tsp. dried rosemary, crushed shopping list
- 6 eggs shopping list
- 1/4 tsp. salt shopping list
- Dash ground black pepper shopping list
- 1 Tbs. butter or margarine shopping list
- 4 6- to 7-inch corn or flour tortillas shopping list
How to make it
- In a small bowl stir together tomato, chile peppers, celery, onion, vinegar, sugar, and rosemary; set aside.
- In a medium mixing bowl beat together eggs, salt and pepper with wire whisk. Stir in tomato mixture.
- In a large skillet melt butter over medium heat.
- Pour egg mixture into skillet.
- Cook without stirring until mixture begins to set on bottom and around edge.
- Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath.
- Continue cooking and lifting for 2 to 3 minutes or until eggs are cooked through but are still glossy and moist.
- Remove from heat.
- Meanwhile, heat tortillas according to package directions.
- To serve, top each tortilla with some of the egg mixture.
The Rating
Reviewed by 4 people-
This sounds very good. I love my eggs!
bluewaterandsand
in GAFFNEY loved it
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Yeah baby. Love it.
jenniferbyrdez
in kenner loved it
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These are my kind of eggs, sweetie. I can't wait to make them....thank you!!
lunasea
in Orlando loved it
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