| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Tex-Mex | Eggs, Tex-mex | 6 | Servings |
INGREDIENTS
| 1 | c | Onion; chopped |
| 1 | c | Bell pepper, green; chopped |
| 2 | Garlic clove; minced | |
| 3 | tb | Olive oil |
| 1 | tb | Flour |
| 32 | oz | Tomato; drained & chopped |
| 1/2 | ts | Oregano, dried |
| 1/2 | ts | Cumin, ground |
| 1/2 | ts | Chili powder |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | c | Wine, white |
| 6 | Eggs | |
| 1/2 | c | Cheddar, sharp; shredded |
| 1/4 | c | Olives, black; sliced |
| 1/4 | c | Scallion; chopped |
INSTRUCTIONS
Saute onion, green pepper and garlic in oil. Stir in flour and cook 1 minute. Add next 7 ingredients; cook over medium heat 5 minutes. Pour sauce into a 12x8x2 inch baking dish. At this point you can continue or set into refrigerator awaiting the appointed hour. Remove from fridge and a hour before serving time. Make 6 indentations in sauce, and break an egg into each. Sprinkle with cheese, black olives and green onions. Bake at 350 F. for 15 minutes or until eggs are set. Serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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