Directions

1. 1. Brown onion and pepper in butter, then pour into baking dish.
2. 2. Break eggs into dish, being careful not to break the yolks.
3. 3. Season with salt and pepper. Mix crumbs with cheese and sprinkle over eggs.
4. 4. Bake in moderate oven (350°F.) about 15 minutes or until eggs are firm. Serve in baking dish.
5. 5. Omit pepper and use grated Parmesan cheese over onion.
6. 6. Add 1 tablespoon flour and 1 cup tomato puree after browning onion and pepper.
7. 7. Add 2 tablespoons chopped celery, 1/4 teaspoon salt and 1 teaspoon chili powder.
8. 8. Simmer until thickened and celery is tender. Break eggs into custard cups and add 2 tablespoons sauce to each.
9. 9. Use olive oil and pimiento instead of butter and green pepper, add 1 cup tomato pulp instead of crumbs and cheese.
10. 10. Cover each egg with sauce and bake as above.