2 tablespoons olive oil
6 ripe olives, chopped
2 cups tomatoes
2 tablespoons capers
1/2 onion, chopped
1 small green pepper, chopped
1 can mushrooms, sliced
1/4 teaspoon cayenne

Cook onions, olives, and green pepper in hot olive oil a few minutes.

Add tomatoes and cook until liquid evaporates; then add remaining ingredients.

Use this sauce over any type of eggs.

It is especially good over eggs Giuseppe.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Vladimir Tatline: Eullets, 1909.

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