|Chopped onion||125 Milliliter|
|Chopped green pepper||50 Milliliter|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||15 Milliliter (1 Tablespoon)|
|Butter/Margarine||30 Milliliter (2 Tablespoons)|
|Condensed tomato soup||1 Can (10 oz) (284 Milliliters)|
|Sliced ripe olives||50 Milliliter|
|Shredded cheddar cheese||2 Tablespoon|
In saucepan, cook onion and green pepper with garlic and chili in butter until tender.
Stir in soup, water and olives.
Cook over low heat 15 minutes; stir occasionally.
Pour half of soup mixture into a 2 L (2 quart) shallow baking dish; break eggs into sauce.
Spoon remaining soup mixture over eggs.
Salt and pepper to taste.
Bake eggs at 180°C (350°F) for 10 - 15 minutes or until set.
Garnish with cheese; serve with tortillas.