Cajun Chicken Scramble (4 servings) 1 12-ounce can stewed tomatoes 1 cup cooked chicken - chopped 2 English muffins - split and toasted 4 large eggs 1/4 cup green pepper - diced 1/4 cup sweet red pepper - diced 1/4 cup milk 1 and 1/2 Tablespoons butter or margarine 1/8 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon cumin 2 dashes bottled hot pepper sauce In a small sauce pan over medium-high heat, cook the stewed tomatoes until the sauce around them boils gently. Reduce heat to simmer. In a medium bowl, beat the eggs with the milk, salt, pepper and cumin. In a large skillet over medium-high heat, melt the butter. Add peppers and saute for about 3 minutes until soft - stirring occasionally. Add cooked chicken to skillet and stir. Pour beaten eggs over ingredients in the skillet. Once the eggs begin to set, stir the contents of the skillet occasionally to scramble. When eggs are completely set, distribute evenly over the 4 toasted English Muffin halves. Stir a couple dashes of hot sauce into the stewed tomatoes. Spoon tomatoes evenly over the English muffin halves. Serve with a small dollop of sour cream and a sprinkle of fresh cilantro if desired. Great use for left-over chicken. We used Kentucky Fried Chicken once. I'm serious. We removed the skin and cut the chicken in small pieces. It worked great. Mr Breakfast would like to thank muffin for this recipe. Recipe number 1745. Submitted 5/17/2006.