Eggs Mexicana

Eggs Mexicana

2 tbsp butter
4 tbsp finely chopped onion
4 red peppers, cut into strips
dash of chili pepper
½ pint of whole tomatoes
eggs, 2-3 per person, scrambled
salt & pepper, to taste

Put butter in a saucepan. Add chopped onion and shake until the onion is soft, but not brown. Then add red peppers, chili pepper and tomatoes.
Add salt and pepper. Let this cook slowly while you scramble the desired quantity of eggs. When the eggs are ready to serve, put two tbsp of this sauce on the side of each dish, and serve.