4 tablespoons thinly sliced onions
4 tablespoons butter
8 tablespoons thinly sliced green pepper
1/2 cup sliced mushrooms
18 small green olives
1 cup chicken or beef stock
2 1/2 cups cooked tomatoes, with liquid reserved
1/2 teaspoon TABASCO brand Pepper Sauce
1 whole clove
salt and black pepper to taste
6 eggs
nutmeg
In large shallow earthenware casserole, saute onions in butter 2 minutes. Add green pepper and cook gently 5 minutes, stirring constantly. Add mushrooms and olives and continue cooking 5 to 6 minutes, stirring occasionally. Add remaining ingredients; cover and simmer 20 minutes. Remove cover and carefully drop in eggs, one at a time. Allow eggs to poach until whites are firm. Dust yolks with few grains of nutmeg and serve from casserole. Makes 6 servings.
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