8 to 10 eggs, scrambled
cheese for topping
1-1/2 (large size) cans tomatoes
1-1/2 (small cans) green chilies, diced
2-1/2 lb yellow onions, diced
2 bunches cilantro, chopped
2 cups tomato purée
1/4 cup Tabasco sauce
1/4 cup vegetable oil
Heat vegetable oil in a medium stock pot.
Add all except eggs and cheese and bring to a boil.
Pour sauce over scrambled eggs and top with cheese.
Place in oven on low heat until cheese is melted.