Poached Eggs À La Greque

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Poached Eggs À La Greque

 

1/4 cup butter or margarine

1/2 cup thinly sliced green pepper

1/4 cup thinly sliced onions

1/2 cup sliced mushrooms

18 small green olives

3-1/2 cups diced canned tomatoes, with juice

1 tsp. Tabasco hot pepper sauce

1 clove garlic, minced

Salt and ground black pepper, to taste

6 eggs

Grated Nutmeg

 

Melt butter in large skillet over medium heat. Add peppers and onions; sauté

2 to 3 minutes or until

vegetables are tender.

 

Add mushrooms and olives. Continue cooking 2 minutes, stirring occasionally.

Add tomatoes, Tabasco,

garlic, salt and pepper.

 

Cover; simmer 20 minutes. Remove cover; carefully drop in eggs, one at a

time.

 

Allow eggs to poach until firm, about 5 or 6 minutes.

 

Dust the yolks with a few grains of nutmeg. Serve from skillet.

 

Makes 6 servings.