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Mexican Eggs

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2 tablespoons butter or margarine
2 tablespoons chopped green pepper
2 tablespoons cornstarch
2 cups cooked or canned tomatoes
salt and pepper, to taste
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon onion seasoning
dash of red pepper
6 poached eggs
6 thin pancakes or 6 rounds buttered toast


Melt butter or margarine in a heavy saucepan, add green pepper and cook and stir until the pepper is softened. Combine cornstarch with about 1/2 cup of the tomatoes, add the remaining tomatoes with seasonings to green pepper. Heat to bubbling, then add cornstarch and tomato mixture and cook and stir until the resulting sauce is thick and clear. Adjusts seasonings. Arrange eggs on pancakes or thin toast rounds and pour the sauce over the tops.

Makes 6 servings

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