* Jalapeno Pepper should be seeded and finely chopped.
**Shell and toast the pumpkin seeds and they should be ground after they are toasted.
Cook and stir the onion in the margarine and oil in a 1-inch
skillet until tender.
Stir in the tomatoes, chile and cilantro. Cover and cook
over low heat 1 minutes, stirring occasionally.
Break each egg into a measuring cup or saucer, then holding
the cup or saucer close to the skillet, slip each egg onto the
Cover and cook until the eggs reach the desired doneness,
about 3 to 5 minutes.
Season to taste with the salt and pepper and sprinkle the
ground pumpkin seeds over each egg before serving.