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    Eggs Mexicana

    3 slices bacon
    2 Tbs butter
    1/4 cup finely chooped green peppers
    6 eggs
    1 tsp salt
    1/2 tsp chili powder
    1lb canned tomatoes, drained and chopped
    1/4 cup finely chopped ripe olives

    Saute bacon until crisp. Drain on paper towels and crumble.

    In hot butter in skillet, saute peppers until tender, about 5 minutes.

    Meanwhile, beat eggs with salt and chili powder. Pour over greem peppers in skillet.

    Cook, stirring occasionally, until eggs are starting to set, about 3 minutes. Add tomatoes and olives and continue cooking until eggs are done, about 3 additional minutes. Top with crumbled bacon.


 

 

 


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