Yield: 6 Servings
|4 tablespoons||Thinly sliced onions|
|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|
|Salt and black pepper to taste|
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