Mexican Scrambled Eggs
2 tbsp. minced onion
1/2 clove garlic, chopped fine
1 small green pepper diced
2 tbsp. cooking fat
1/3 cup canned tomatoes
3 tbsp. water
1 tsp. salt and pepper
6 eggs slightly beaten
Fry onion, garlic and green pepper in fat. Add tomatoes, water, salt and pepper. Cook 3 minutes. Add eggs and cook over low heat, stirring occasionally until thickened. Serve with potatoes or rice.
