MEXICAN BREAKFAST

Ingredients:
Small red onion - 1 (chopped)
Green pepper - 1/2 (seeded and diced)
Salsa - 2 jars (300 gms)
Eggs  -8 (lightly beaten)
Jalapeno peppers - 1/4 cup (sliced)
Butter - 1 tbsp
Corn tortillas - 4
Cheddar  cheese - 1/2 cup (grated)
Sliced green onion
Sliced jalapeno peppers 
Chopped fresh cilantro or parsley
Oil - 2 tsp

Method:

• Heat oil in medium saucepan. Saute onion and green pepper in oil.
• Add salsa and simmer uncovered, about 10 minutes. remove sauce from heat.
• In a bowl, mix eggs and jalapenos. In a large skillet melt butter over medium heat.
• Scramble egg mixture in butter until eggs are cooked but still moist.
• Dip tortillas in salsa mixture until soft. 
• Spoon 1/4 of the scrambled eggs down center of each tortilla; roll up and place enchilada, seam side down, in a casserole dish.
• Repeat with each tortilla.
• Reheat remaining sauce to boiling.Pour evenly over enchiladas and sprinkle with cheese.
• Place under broiler, 4" from heat source, until cheese melts.
• Garnish with onion, jalapenos and cilantro.