Baked Eggs Creole


1 tbs. margarine
1 small onion, sliced
1/2 c. green pepper strips
6 green olives, sliced
1/2 c. chicken broth
4 eggs
1 c. canned drained tomato wedges
1 tsp. salt
1/2 tsp. black pepper
1 whole clove
1/8 tsp. marjaram
green pepper rings
parsley

Melt margarine in skillet; add onion,
green pepper, mushrooms, and olives;
cook over low heat for 5 min.
Add broth, tomatoes, salt, pepper, clove
and marjoram. Cover; cook for 5 min.

Place mixture in an ungreased baking dish.
Press 4 nests in creole mixture
and break eggs individually into nests.
Bake at 325F for 15-20 min. or
until eggs are set.
Garnish with pepper rings and parsley,
if desired. Serve immediately.
Yield: 4 servings.