4 tablespoons butter 3 tablespoons vegetable oil 1 medium onion, chopped 8 tamales, any variety, cut into bite-size chunks 4 eggs Red or green chile sauce, warmed Tomatoes and scallions, chopped Crema or sour cream Cheddar cheese, grated
In a heavy skillet, warm butter and oil over medium heat. If the tamales are fairly dry, use about a tablespoon more of oil. Add onion and saut? until very soft. Add tamale pieces and stir them in gently. Cover the skillet for 2 to 3 minutes to let the mixture steam and heat through, developing a little crust on a few pieces. Keep the mixture warm while preparing the eggs either sunny-side up or scrambled.
Spoon the tamale mixture onto plates. Arrange an egg over each and add a generous amount of sauce. Top with the tomato, scallions, crema and cheese. Serve immediately.
