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Mexican scrambled eggs

2 tablespoons minced onion

½ clove garlic, chopped fine

1 small green pepper, diced fine

2 tablespoons cooking fat or oil

⅓ cup sieved cooked or canned tomatoes

3 tablespoons water

1 teaspoon salt, pepper

6 eggs, slightly beaten

Fry onion, garlic, and green pepper in fat or oil. Add tomatoes, water, salt, and pepper.

Cook 3 minutes. Add eggs and cook over low heat, stirring occasionally, until thickened.

Serve with potatoes, snap beans, green salad with strips of meat and cheese, and upside-down cake made with fresh or stewed dried fruit.

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