In medium heat, put olive oil in a large skillet and add garlic and onions, sauté and stir occasionally for 4-5 minutes, until onions soften but not brown..
Stir the tomatoes, chilies, salt and chili powder.
When the sauce comes to a boil, reduce to low heat, simmer, uncover, stirring occasionally for 15 minutes and add the cilantro.
Turn off heat cover the sauce pan.
In a separate large skillet, with a moderate heat melt the butter, pour the scramble eggs then add the sauce on the top of eggs and serve.
Serve 6 people.
This is normally serve as Mexican breakfast, but this can be eaten as a light lunch also.
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