|Onion||1 , chopped|
|Bell pepper||1 , chopped|
|Garlic||4 Clove (20 gm), minced|
|Oil||2 Tablespoon (Olive Preferably)|
|Canned tomato sauce||15 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Frozen tofu||1 Pound, thawed, rinsed, squeezed dry and crumbled|
|Chili powder||1⁄2 Teaspoon|
|Bouillon||2 Teaspoon (Beef Flavored)|
Bring to a boil, reduce heat and simmer, covered, for 10 minutes.
Make four indentations in the thick tofu sauce; break an egg into each one.
Simmer, covered, 5-10 minutes more until the eggs are
poached as desired.
Spoon into 4 bowls.