Poached Eggs À La Greque

Poached Eggs À La Greque 1/4 cup butter or margarine 1/2 cup thinly sliced green pepper 1/4 cup thinly sliced onions 1/2 cup sliced mushrooms 18 small green olives 3-1/2 cups diced canned tomatoes, with juice 1 tsp. Tabasco hot pepper sauce 1 clove garlic, minced Salt and ground black pepper, to taste 6 eggs Grated Nutmeg Melt butter in large skillet over medium heat. Add peppers and onions; sauté 2 to 3 minutes or until vegetables are tender. Add mushrooms and olives. Continue cooking 2 minutes, stirring occasionally. Add tomatoes, Tabasco, garlic, salt and pepper. Cover; simmer 20 minutes. Remove cover; carefully drop in eggs, one at a time. Allow eggs to poach until firm, about 5 or 6 minutes. Dust the yolks with a few grains of nutmeg. Serve from skillet. Makes 6 servings.