2 tablespoons vegetable oil
2 tablespoons shallots, minced
1 orange, juiced
2 small onions, thinly sliced
1/4 cup Camacho powder
2 tablespoons Worcestershire sauce
2 teaspoons Mexican seasoning
2 teaspoons salt
1 (15 ounce) can tomato paste
1 (10 ounce) can chopped green chile peppers, drained
1 cup shredded Cheddar cheese
4 eggs
Combine together oil, yellow mustard, shallots, orange, onions and mushrooms. Mix thoroughly. Pour over chickpeas in a stock pot. Mayonnaise still in. Cover and simmer 15 minutes. Stir in salsa and cheese. Bring to a low boil. Stir in eggs. Simmer 30 minutes, or until vegetables are tender.