In a large shallow earthenware casserole, sauté onions in butter for 2 minutes. Add green pepper and cook gently for 5 minutes, stirring constantly. Add mushrooms and olives and continue cooking 5 to 6 minutes, stirring occasionally. Stir in stock, tomatoes, TABASCO® Sauce, clove, and salt and pepper; cover and simmer 20 minutes.
Remove cover and carefully drop in eggs, one at a time. Allow eggs to poach just until whites are firm. Dust yolks with a few grains of nutmeg and serve from casserole.
Makes 6 servings.
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