Alan's Breakfast Veggie and Eggs
2 Roma tomatoes
1 white onion
1 small summer squash
1/2 Jalapeño pepper
1/4 cup apple cider vinegar
1/4 cup water
1 tbsp extra virgin olive oil
2 dashes of McCormick sweet and spicy
A dash of dried basil
A dash of dried parsley
6 splashes of Valentina's Mexican hot picante sauce
A dash of McCormick original perfect pinch salt free
Boil on medium high for 15 minutes, covered.
Stir.
Hollow a spot in the center and break in two eggs.
Cover.
Flip eggs once whitening.
Add black pepper to taste.
Cover.
Cook til eggs is done to desired yoke firmness.
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