Heat oil in 10 inch skillet and saute garlic,
onion and green pepper for 3 to 5 minutes until softened. Add hot
pepper as desired and cook briefly. Add remaining ingredients and
simmer uncovered for 8 to 10 minutes until tomato softens and liquid
runs freely. Break eggs and place at intervals in sauce. Continue
to cook until bottom of egg is set and white is almost cooked, about
8 minutes. Cover and cook briefly until white is firm and yolk lightly
cooked but still runny. Transfer eggs carefully to serving plates
and top with sauce.
|
