Categories: Eggs, Breakfast 
      Yield: 2 servings 
  
      1 c  Onion, chopped finely 
    1/2    Salt 
      1 ds Red pepper 
      6 ea Eggs 
      1 c  Milk 
      1 ds Pepper 
      2 c  Canned tomatoes 
      1 tb Margarine 
    1/2    Pepper 
      6 tb Cornstarch 
      1    Baking powder 
    1/2    Salt 
  
  SAUCE:Put onions in a pan with a little water and cook until partly done. 
  Add tomatoes, salt, pepper, red peppers and margarine.  Simmer very slowly 
  for 3 hours until thick. 
   
  EGGS:Beat eggs, cornstarch, milk, salt, pepper and baking powder. Put a 
  little margarine in skillet and heat.  Cook egg mixture until set, then 
  flip over and cook other side.  Put on plate and fold over. Fill with 
  tomato sauce. 
   
  Source: SHARON BARNARD DIBBLE