Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cabrera Estate in Malakoff, Texas in 1986.

Ingredients Edit

Directions Edit

  1. Heat oil in a large skillet over high heat and sauté peppers and onion until tender.
  2. Add tomatoes and sauté 5 minutes.
  3. Season with salt and pepper and simmer until slightly thickened.
  4. Spoon vegetable mixture onto a large serving platter and top with fried eggs.
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