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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
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. In a large bowl, beat the eggs and pour into pan with tomato mixture. Stir until eggs are firm. Top with sliced jalapeņo peppers.
Serve with sausage and flour tortillas.
