(Eggs Scrambled with Green Sauce)
1 small white onion, chopped
Heart of a romaine lettuce
Handful of fresh coriander
3 canned jalapeño chiles, deseeded and chopped
1/2 10-ounce can Mexican green tomatoes
2 tablespoons salad oil or lard
Freshly ground pepper
8 eggs, lightly beaten
Place the onion, lettuce, coriander, chiles, and green tomatoes with half their liquid in the electric blender, and blend to a smooth puree. Heat the oil in a skillet, and cook the puree, stirring constantly, for 2 or 3 minutes or until it reaches the consistency of heavy cream. Season to taste with salt and pepper.
Scramble the eggs into the sauce over a moderately low heat, stirring slowly and constantly with a wooden spoon to reach the entire surface of the pan. In 3 to 4 minutes the eggs will have set. Serves 4.