Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988.

Ingredients Edit

Directions Edit

  1. Beat eggs, salt and pepper together in a bowl.
  2. Heat oil in a large skillet over moderate heat and sauté onions for 4 minutes.
  3. Add cumin and sauté for 30 seconds.
  4. Reduce heat to low and add egg mixture.
  5. Stir frequently until eggs are cooked to desired doneness.
  6. Serve garnished with cilantro and chili peppers.

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