Eggs Ranchero 1/2 cup (1 stick) butter or margarine 1 large white onion, minced 2 large tomatoes, peeled and chopped 4 green chile peppers, chopped 1 dozen eggs Melt butter in large frying pan; add onions, tomatoes and chile peppers. Cook over medium heat for about 30 minutes, stirring periodically to keep from sticking. In a large bowl, beat the eggs and pour into pan with tomato mixture. Stir until eggs are firm. Top with sliced jalapeño peppers. Serve with sausage and flour tortillas.