|Ripe tomatoes||1 Pound|
|Garlic||1 Clove (5 gm)|
|Dried marjoram||1⁄2 Teaspoon|
|Hot pepper sauce||1 Teaspoon|
Blanch, peel and chop tomatoes.
Seed and chop peppers.
Peel and slice onions.
Peel and crush garlic.
Heat oil in skillet.
Add onions and garlic and cook till golden.
Add peppers and tomatoes and cook over a high heat for 5 minutes.
Season with salt, pepper, marjoram and pepper sauce.
Reduce heat, cover and simmer for 30 minutes or until the mixture is reduced to a puree.
Lightly beat eggs in a bowl.
Season and pour over vegetable puree.
Cook over increased heat, stirring, for 2-3 minutes till creamy.
Serve with buttered toast and a green salad.