EGGS, MASON STYLE
(8 servings)

5 large tomatoes, roasted and peeled
5 serrano chiles, roasted and peeled
1 garlic clove, roasted
1/2 onion, cut in half and roasted
Salt
12 eggs, lightly beaten
5 tablespoons lard
1/2 cup water

Puree the tomatoes, chiles, garlic, and onion. Season with salt to taste. Season the eggs with salt to taste and cook in hot lard to make soft scrambled eggs. Stir in the chile puree and water. Simmer the mixture for a few minutes to thicken it.

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