1 tbsp. butter
1/4 c. chopped onion
1/2 c. green pepper, cut in strips
1/8 lb. mushrooms, sliced
6 green olives, sliced
1/2 c. chicken broth
1 c. canned tomatoes, drained
1 tsp. salt
1/2 tsp. black pepper
1 whole clove
1/8 tsp. marjoram
6 eggs

In skillet, melt butter; add onion, green pepper, mushrooms and olives. Cook over low heat for 5 minutes. Add broth, drained tomatoes, salt, pepper, cloves and marjoram. Cover and cook for 5 minutes more. Preheat oven to 325 degrees.

Place mixture in an ungreased baking dish. With a tablespoon press 6 nests in Creole mixture for eggs. Break eggs individually into nests and bake in oven for 15 to 20 minutes. When eggs are set, serve immediately. Serves 6. 110 calories per serving.