1 Tbs. oil
1/2 cup onion. sliced then cut the slices in half circles
1 tbs. chopped onion
6 long green chile peppers (anaheim)
1 can diced tomatoes
1/8 tsp ground cumin seed
Red chile powder, ground (not the hot kind)
Roast chiles over open flame if you have a gas stove, or on a frying pan if you have an electric stove. Roast until the skin is brown and bubbled. Place in cold water for a few minutes.
Remove from water and gently massage the skins off under cold running water. Remove seeds and stems. Cut into strips, then cut the strips to half the length.
Heat oil in a large nonstick skillet. Add onions, saute for about a minute, then add peppers. Season with cumin seed and chile powder. Roast chile and onions for about 5-10 minutes.
Add tomatoes, simmer for 10-15 minutes, covered. Watch to make sure nothing burns. Add water in small quantites if necessary.
Fry your eggs as long as desired. Top eggs with the tomato/pepper mix, or you can put the mix on the side over mexican rice.