2 tbsp. butter
1/4 c. finely chopped green pepper
1/4 c. finely chopped onion
1 clove garlic, pressed or finely chopped
1 (28 oz.) can tomatoes
1 (3 oz.) can chilies, drained and mashed
3/4 tsp. salt
6 eggs
1/2 tsp. pepper
1 c. Monterey Jack or Cheddar cheese

1. Combine butter, green pepper, onion and garlic in a 10 inch round baking dish. Microwave, uncovered, at Time Cook (power level 10) for 6 minutes or until vegetables are fairly tender crisp, stirring twice. Stir in tomatoes, mashing with a fork to break up, along with chilies, salt and pepper. Cover and microwave at Time Cook (power level 10) for 6 minutes, stirring once.

2. Break eggs into the tomato mixture along the edge of the dish. Using a toothpick, pierce each egg yolk. Cover. Microwave at Time Cook (power level 7) for 5 to 7 1/2 minutes or until eggs are done to taste. Sprinkle with cheese, cover and let stand 5 minutes before serving. Makes 3 to 6 servings.