1 c. chopped onion
1 c. chopped green pepper
2 cloves garlic, minced
3 tbsp. olive oil
1 tbsp. all-purpose flour
2 (16 oz.) cans tomatoes, drained and chopped
1/2 tsp. dried whole oregano
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. white wine
6 eggs
1/2 c. shredded sharp cheese
1/4 c. sliced ripe olives

Saute onion, green pepper, and garlic in oil. Stir in flour, and cook 1 minute. Add next 7 ingredients; cook over medium heat 5 minutes. Pour sauce into a 12 x 8 x 2 inch baking dish. Make 6 indentations in sauce, and break an egg into each. Sprinkle with cheese and olives. Bake at 350 degrees for 15 minutes or until eggs are set. Serve immediately. Yield: 6 servings.