|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.
Serving size: Complete recipe
Calories 1248 Calories from Fat 727
% Daily Value*
Total Fat 82 g126.1%
Saturated Fat 35.5 g177.4%
Trans Fat 0 g
Cholesterol 1788.5 mg596.2%
Sodium 2768.4 mg115.4%
Total Carbohydrates 68 g22.6%
Dietary Fiber 11.8 g47.3%
Sugars 33.2 g
Protein 65 g130.6%
Vitamin A 177.9% Vitamin C 120.4%
Calcium 56.2% Iron 68.4%
*Based on a 2000 Calorie diet