Poached Eggs Provencale - cooking recipe

Ingredients

1 (16 oz.) can tomatoes
1 medium onion, sliced
1 medium zucchini, sliced
1 medium green pepper, coarsely chopped
2 tsp. chili powder
1/2 tsp. celery salt
3 or 4 drops red pepper sauce
8 eggs

Preparation

Place undrained tomatoes in 10-inch frying pan and cut them into wedges or chunks with a spoon.
Stir in all remaining ingredients except eggs.
Cook over medium heat until mixture boils.
Reduce heat and simmer 5 minutes.
Carefully break eggs into simmering vegetable mixture.
Cover and cook eggs to desired doneness, 3 to 5 minutes.
Spoon eggs and vegetable mixture into serving dishes.
Makes 4 servings.