Eggs With Sofrito
|Olive oil||1⁄2 Cup (8 tbs)|
|Onion||1 , peeled and chopped|
|Garlic||1 Clove (5 gm), peeled, minced|
|Diced green pepper||1 Cup (16 tbs)|
|Tomatoes||2 Large, peeled, seeded, chopped|
|Hot sauce||1 Dash|
|Grated swiss cheese||1⁄4 Cup (4 tbs)|
|Sliced pimiento stuffed spanish olives||1⁄4 Cup (4 tbs)|
Heat 1/4 cup oil.
Add onion, garlic, and pepper; saute until tender.
Add tomatoes; cook until mixture thickens.
Stir in hot sauce.
Heat remaining 1/4 cup oil in large shallow skillet.
Crack eggs into skillet one at a time.
Fry until whites set.
Sprinkle with cheese.
Cover; fry 2 minutes.
Put eggs on serving platter.
Garnish with sofrito and olives.