1 cup chopped onions
1 cup chopped green peppers
2 cloves garlic -- minced
3 teaspoons olive oil
1 teaspoon flour
2 cans tomatoes -- (16 ounce) drained and chopped
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
1/2 cup sharp cheddar cheese -- shredded
1/4 cup ripe olives -- sliced (optional)
Saute onion, green pepper and garlic in olive oil.
Stir in flour and cook for 1 minute.
Add next 7 ingredients and cook over medium heat for 5 minutes.
Pour sauce into a 9x13 baking dish.
Make 6 indentations in the sauce and break an egg into each, gently.
Sprinkle with cheese and olives.
Bake at 350 degrees F.
for 15 minutes or until eggs are set.