Yield: 6 Servings
Measure | Ingredient |
---|---|
4 tablespoons | Thinly sliced onions |
4 tablespoons | Butter |
8 tablespoons | Thinly sliced green pepper |
½ cup | Sliced mushrooms |
18 smalls | Green olives |
1 cup | Chicken or beef stock |
2½ cup | Cooked tomatoes; with liquid res |
½ teaspoon | TABASCO pepper sauce |
1 \N | Whole clove |
\N \N | Salt and black pepper to taste |
6 \N | Eggs |
\N \N | Nutmeg |
In large shallow earthenware casserole, saut, 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. Typos By Jim Kirk - captain@... by Pat Pate patpate@... on Sep 11, 1993
Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@...> on Oct 24, 1997