|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Fresh peas/Frozen peas||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
In wok combine undrained tomatoes, celery, green pepper, onion, salt, pepper, and bay leaf.
Bring to boiling; reduce heat.
Cover and simmer about 15 minutes or till vegetables are done.
Stir in peas; cook 5 minutes.
Remove bay leaf.
Break eggs one at a time into a saucer; then slip into simmering tomato mixture, taking care not to break yolks.
Sprinkle with salt and pepper.
Cover and simmer for 7 to 8 minutes or till eggs are done.
Sprinkle with cheese.
Cover and cook 1 minute longer or till cheese melts.
Pass bottled hot pepper sauce, if desired.