Huevos Mexicanos

1 1/2 cups chopped onions 9 slices enriched white bread, trimmed and cut
1 1/2 cups chopped green pepper into cubes
1 clove garlic, crushed 6 eggs
1/2 cup oil 6 tablespoons tomato juice
1/2 teaspoon salt 1/2 cup shredded cheese
1/4 teaspoon oregano



Cook onion, pepper and garlic in oi until soft. Stir in seasonings, simmer for
5 minutes. Mix in bread cubes.
Spoon into 6 ounce muffin tins, pressing firmly in bottom and sides.
Break an egg into center of each. Spoon 1 tablespoon tomato juice over each egg; sprinkle with cheese.
Bake at 350°F for from 20 to 25 minutes or until the eggs are set.
Serve hot.
Yield: 6 servings