---------- Recipe via Meal-Master (tm) v8.02
  Categories: Eggs, Tex-mex
       Yield: 6 servings
       1 c  Onion; chopped
       1 c  Bell pepper, green; chopped
       2    Garlic clove; minced
       3 tb Olive oil
       1 tb Flour
      32 oz Tomato; drained & chopped
     1/2 ts Oregano, dried
     1/2 ts Cumin, ground
     1/2 ts Chili powder
     1/4 ts Salt
     1/8 ts Pepper
     1/4 c  Wine, white
       6    Eggs
     1/2 c  Cheddar, sharp; shredded
     1/4 c  Olives, black; sliced
     1/4 c  Scallion; chopped
   Saute onion, green pepper and garlic in oil.
   Stir in flour and cook 1 minute.  Add next 7
   ingredients; cook over medium heat 5 minutes.  Pour
   sauce into a 12x8x2 inch baking dish. At this point
   you can continue or set into refrigerator awaiting the
   appointed hour. Remove from fridge and a hour before
   serving time. Make 6 indentations in sauce, and break
   an egg into each.  Sprinkle with cheese, black olives
   and green onions.  Bake at 350 F. for 15 minutes or
   until eggs are set. Serve immediately.