Chilaly Mexicana

• 1 tablespoon butter
• 3 tablespoons green peppers, chopped
• 1 12 tablespoons onions, chopped
• 1 cup tomatoes, chopped and drained
• 2 12 cups monterey jack cheese
• 1 teaspoon red pepper flakes
• 34 teaspoon salt
• 1 dash cayenne
• 4 eggs, lightly beaten
• 4 tablespoons tomato juice

1. Cook pepper and onion lightly in butter.
2. Add tomato pulp and cook 5 minutes before putting over boiling water and stirring steadily as you add cheese and seasonings.
3. Moisten the egg with the tomato juice and stir in until the Chilaly is thick and velvety.
4. Serve it hot over cold slices of hard-cooked eggs crowded flat on hot buttered toast.

butter, green peppers, onions, tomatoes, cheese, red pepper, salt, cayenne, eggs, tomato juice

Taken from www.food.com/recipe/chilaly-mexicana-287257 (may not work)