3 eggs
1 cup finely chopped yellow onion
1/2 cup finely chopped celery
4 ounces canned tomato paste
1 tomato, whole
1 green bell pepper, chopped
2 jalapenos, seeded and cut into 1/2 inch slices
1 thick English muffin, full size
Place eggs in a medium saucepan. Bring to a boil, stirring constantly. Remove from heat, leave a little hot and . Add onion, celery and tomato paste; mix well.
Stir tomato into eggs mixture and stir until tomato mixture coats the back of a metal spoon. Spoon mixture into all 4 muffin cups.
Bake in preheated oven until, at 45 minutes, bubbles form in muffin cups, about 10 minutes. Serve warm or cold.