1/2 lb. Spanish or sweet Italian sausage, parboiled and sliced
1 c. sliced onion
1/4 c. olive or salad oil
4 med. potatoes, cooked, peeled and diced
1/2 c. slice pimento stuffed green olives
1 (16 oz.) can stewed tomatoes
6 egg yolks, beaten
6 egg whites, stiffly beaten

Saute sausage and onion in 1 tablespoon oil in large skillet until lightly browned. Remove to shallow 2 1/2 quart casserole. Heat remaining oil in skillet. Add potatoes. Saute for 3 minutes. Add olives and tomatoes; mix well. Pour over sausage mixture.

Bake at 400 degrees for 15 minutes. Fold egg yolks, into whites. Stir potato mixture; pour eggs over top. Bake 17 minutes longer or until eggs test done when wooden pick is inserted into center. Serves: 6.