Mexican Revenge Breakfast

12 eggs 12 Hungarian Hot Wax Banana Peppers ½ pound Mexican Velveeta Newman’s Own Black Bean and Corn Salsa

Slice the peppers in two length wise. (Leave the seeds in for more heat) Place your choice of oil in a large frying pan. Place the peppers in the frying pan Cook on low heat until the peppers have cooked down (20-25 minutes) While the peppers are cooking, crack the eggs in a bowl; cube the cheese and place in the bowl. Pour the bowl contents into the pan when the peppers are done. Increase the heat to medium Stir occasionally until done. Put the servings on plates. Optional: a couple of tablespoons of Newman’s Own Black Bean and Corn Salsa over the eggs. Serve with whole grain bread