Scrambled eggs are served on warm tortillas, sprinkled with cheddar cheese, crisp bacon, chopped onion, sliced black olives avocado, sour cream and tomato salsa.

Eggs Sonora

1 (28-ounces) can whole tomatoes
1 onion, chopped
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon dried oregano leaves
1 garlic clove, minced
1/4 teaspoon granulated sugar
6 flour tortillas
8 large eggs, scrambled
3 cups shredded cheddar cheese
1 pound bacon
1 onion, chopped
1 avocado, sliced
1/4 cup black olives, sliced
1 cup sour cream

1. Drain canned whole tomatoes; reserving liquid in a large bowl. Chop tomatoes, place back with reserved liquid, chopped onion, oil, salt, oregano, crushed garlic clove, and sugar; mix well, cover, and chill for 2 hours.
2. Meanwhile, in a large skillet over medium heat with a little butter, pour in beaten eggs. Stir constantly until cooked through. Remove and set aside.
3. In same skillet over medium heat cook bacon until crisp (not burned). Drain and pat dry.
4. Warm flour tortillas. Spoon scrambled eggs on each tortilla. Sprinkle shredded cheddar cheese, bacon, chopped onion, and sliced black olives among the tortillas. Top with avocado, sour cream and chilled salsa. Roll-up in burrito fashion or lay flat on plate.

Makes 6 servings.