Spanish Eggs

Ingredients

• 1/2 c. bell pepper, chopped
• 1/2 c. ripe olives, chopped
• 1/2 c. tomato puree
• 2 tsp. Accent
• 1 tsp. salt
• 1/2 c. onions
• 1/2 c. mushrooms
• 1/4 lb. margarine
• Dash Cayenne
• 12 eggs

Instructions

1. 1

   Saute vegetables, olives and mushrooms in margarine for 5 mins.

   5 mins

2. 2

   Add tomato puree and seasonings and simmer 15 mins.

   15 mins

3. 3

   Beat eggs slightly, add to sauce and scramble.

4. 4

   Serve in chafing dish or from hot casserole.