Heat the oil in the skillet on a medium burner while you mix everything except the tomato slices in a bowl. Pour the mixture in the skillet and lay the tomato slices on top. Cover with a loose lid and cook until it hardens about halfway up from the bottom. Perhaps 10 minutes- I dont measure time, either. You can stick a spatula down the side of the pan to see if it is starting to overcook near the bottom. Remove the lid and stick it under the oven broiler about 4-5 inches away and broil until golden brown on top. Serve with toast and more hot sauce. Posted to CHILE-HEADS DIGEST V3 #339 by email@example.com (Ted Moorman) on May 29, 1997
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|Serving Size: 1 Serving (2155g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1914 (63%)|
|Amt Per Serving||% DV|
|Total Fat 212.6g||284 %|
|Saturated Fat 64g||320 %|
|Monounsaturated Fat 86.1g|
|Polyunsanturated Fat 28.8g|
|Cholesterol 8460mg||2603 %|
|Sodium 2809.4mg||97 %|
|Potassium 2953.2mg||78 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 29.5g|
|Protein 254.1g||363 %|
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Calories per serving: 3054
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