A quick and easy meal...

• 3 Tbsp. butter
• 1 onion, chopped
• 1 green pepper, chopped
• 1 clove garlic, minced
• 1 29-ounce can whole tomatoes, drained
• 1 Tbsp. flour
• 1 tsp. salt
• 1/2 tsp. oregano
• 1/4 tsp. pepper
• 4 eggs
• 2 cups grated cheese (Monterey Jack or Mexican blend)
• Cooked rice

Preheat oven to 350 degrees. Melt butter in frying pan and saute the onion, green pepper, and garlic until soft. Add drained tomatoes (each cut in half), flour, salt, oregano and pepper. Simmer for 5 minutes.

Transfer tomato mixture to buttered 8x8 square baking dish. Open one egg onto each quadrant of the tomato mixture. Cover the top evenly with the grated cheese. Bake for 30 to 35 minutes until the top begins to turn slightly brown. Serve large spoonfuls over cooked rice.

This recipe is an adaptation of one found in America Cooks: the General Federation of Woman's Clubs Cook Book [New York: G. P. Putnam's Sons, 1967, edited by Anne Seranne]