Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| 1 \N | Clove garlic; crushed |
| 2 mediums | Onions; chopped |
| 1 large | Green pepper; minced |
| 1 cup | Tomatoes; peeled |
| ½ teaspoon | Salt |
| ¼ teaspoon | Ground black pepper |
| 2 teaspoons | Chili powder |
| ¼ teaspoon | Oregano |
| ⅛ teaspoon | Cumin; powdered |
| 8 \N | Eggs; sauteed |
| \N \N | Red pimento strips |
| \N \N | Grated cheese |
From: Joel.Ehrlich@... (Joel Ehrlich) Date: Tue, 7 Mar 1995 12:34:26 +0000 Heat olive oil in a skillet. Sautee the garlic in it for about 5 minutes.
Remove the garlic and add the onions and green pepper, cooking until soft.
Add tomatoes, salt, black pepper, chili powder, oregano and cumin. Simmer, covered, until the sauce is thick and well blended. Season to taste and pour over the previously sauteed (and still warm) eggs. Garnish with pimento and sprinkle on a little cheese.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .