Instructions: Drain canned whole tomatoes; reserving liquid in a large bowl. Chop tomatoes, place back with reserved liquid, chopped onion, oil, salt, oregano, crushed garlic clove, and sugar; mix well, cover, and chill for 2 hours.

Meanwhile, in a large skillet over medium heat with a little butter, pour in beaten eggs. Stir constantly until cooked through. Remove and set aside.

In same skillet over medium heat cook bacon until crisp (not burned). Drain and pat dry.

Warm flour tortillas. Spoon scrambled eggs on each tortilla. Sprinkle grated cheddar cheese, bacon, chopped onion, and sliced black olives among the tortillas. Top with avocado, sour cream and chilled salsa. Roll-up in burrito fashion or lay flat on plate.

This recipe yields 6 servings.

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