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Mexican Scrambled Eggs


  • 2 Tbsp. minced onion
  • 1 small green pepper, diced
  • 1/2 clover of garlic, minced (opt.)
  • 1 Tbsp. butter or margarine
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  • 1/3 cup tomato soup or sieved cooked tomatoes
  • dash pepper
  • 6 slightly beaten eggs
  • salt to taste


Brown the onion, green pepper and garlic in the butter or margarine until a golden brown. Add the tomatoes and pepper and cook for about 3 minutes to blend the flavors. Stir in the slightly beaten eggs and season to taste. Stir lightly as the eggs become firm. Serve while hot.

By Robin from Washington, IA


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