Fast And Easy Mexican Scrambled Eggs - cooking recipe

Ingredients

1 cup salsa, de chile verde (Green Chile Sauce)
6 slightly beaten eggs
sour cream (to taste, for topping)
salt and pepper

Preparation

In a 10-inch skillet heat Salsa de Chile Verde over medium heat until bubbly.
Pour beaten eggs over sauce in skillet.
Cook without stirring over low head for 1 to 1 1/2 minutes or until mixture begins to set on bottom.
Lift and fold eggs with spatula so uncooked part runs to bottom.
Continue lifting and folding about 5 minutes more till eggs are cooked through, but still glossy and moist.
Pass sour cream to spoon on top.