Mexican Eggs

[Olga Drozd]

Mexican Eggs

4 Tablespoons butter
1 medium sized, yellow onion, finely chopped
1 large, ripe tomato, peeled, seeded, and chopped
1 teaspoon chili powder
1 Tablespoon chopped parsley
12 eggs, beaten with 6 Tablespoons cream and salt and pepper

In a frying pan melt butter.  Saute the onion until soft.  Stir in the chopped tomato and chili powder and simmer until all the water from the tomato has cooked off.  Stir in the parsley; then pour in the egg cream mixture and stir gently, letting the uncooked part of the egg work its way to the bottom of the pan.  Continue in this manner until the eggs are set but not dry.  Serves 6.