Scrambled Eggs, Spanish Style

1. 1

   Slice green peppers; slice onion thinly.

2. 2

   In 12-inch skillet over medium-high heat in tablespoon of hot olive or salad oil, cook green peppers, onion, garlic, dried thyme leaves and 1/2 teaspoon salt until vegetables are tender-crisp; add tomatoes and hot pepper sauce.

3. 3

   Cook 2 to 3 minutes until tomatoes are softened.

4. 4

   Spoon mixture onto warm large platter to keep warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.