1 c. (10 oz.) enchilada sauce, mild
1/2 lg. green pepper, chopped
1 sm. onion, finely chopped
Salt, pepper, garlic powder to taste
1 c. (lg.) peeled tomatoes
4 eggs
2 English muffins, halved & toasted

Add first 5 ingredients in saucepan. Bring to boil. Add one egg at a time into bubbling sauce and poach. Put egg and a little sauce over each muffin half. Makes 4 servings (1 egg each).