Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Whole Yellow onion -- |
| \N \N | Chopped |
| 2 \N | Whole Green peppers -- |
| \N \N | Sliced |
| 1 \N | Clove Garlic -- minced |
| 2 tablespoons | Olive oil |
| 2 \N | Whole Tomatoes, peeled, |
| \N \N | Seeded and chopped |
| ¼ cup | Black olives -- sliced |
| 1 teaspoon | Fresh basil -- chopped |
| 1 tablespoon | Fresh parsley -- chopped |
| \N \N | Salt -- to taste |
| \N \N | Black pepper -- to taste |
| 1 dash | Cayenne pepper |
| 6 \N | Whole Eggs -- slightly |
| \N \N | Beaten |
Saute onion, peppers, and garlic in olive oil for 10 minutes. Add tomatoes, olives, basil, parsley, salt and pepper. Simmer until reduced to a soft mush, stirring occasionally with a fork. Add eggs and cook, stirring constantly until eggs are set.
Per serving: Calories 216; fat 15½ g; cholesterol 319 mg; carbohydrate 9.3 g; fiber 1.9 g; protein 10⅘ g; sodium 177 mg; potassium 350 mg; calcium 62 mg; vitamin A 1235 iu.
Recipe By : Elizabeth Powell From: Marjorie Scofield Date: 09-30-95 (00:52) (160) Fido: Recipes