Fast and Easy Mexican Scrambled Eggs

Huevos Revueltos make a very quick and very tasty dish for any time of the day or evening. Serve with toast, roll them up in a tortilla, make scrambled egg tacos with cheese on top. Any way you serve them, they are yummy.

• Ready In: 11 mins
• Serves: 3-4

Ingredients

• 1  cup salsa, de chile verde (Green Chile Sauce)
• 6  slightly beaten eggs
•  sour cream (to taste, for topping)
•  salt and pepper

Directions

1. In a 10-inch skillet heat Salsa de Chile Verde over medium heat until bubbly.
2. Pour beaten eggs over sauce in skillet.
3. Cook without stirring over low head for 1 to 1 1/2 minutes or until mixture begins to set on bottom.
4. Lift and fold eggs with spatula so uncooked part runs to bottom.
5. Continue lifting and folding about 5 minutes more till eggs are cooked through, but still glossy and moist.
6. Pass sour cream to spoon on top.