Eggs Ranchero


  • 1/2 cup (1 stick) butter or margarine
  • 1 large white onion, minced
  • 2 large tomatoes, peeled and chopped
  • 4 green chile peppers, chopped
  • 1 dozen eggs


  1. Melt butter in large frying pan; add onions, tomatoes and chile peppers. Cook over medium heat for about 30 minutes, stirring periodically to keep from sticking.
  2. In a large bowl, beat the eggs and pour into pan with tomato mixture. Stir until eggs are firm.
  3. Top with sliced jalapeno peppers.
  4. Serve with sausage and flour tortillas.