Eggs al la Mexicana
4 eggs, beaten
1/2 cup red onion, minced
1/2 cup bell pepper, chopped fine
1 pickled Jalapeno pepper, minced fine
1 Tbsp. fresh Cilantro, chopped fine
1 Tbsp. bacon grease
Heat a heavy skillet over a medium flame. Sauté vegetables in grease for 8-10 minutes. Pour in the eggs, turn down flame to low, cook and turn until eggs are done. Serve with hot tortillas. Salud!
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