6 slices bacon
2 tablespoons bacon drippings
1 medium-sized onion, chopped
1 small green pepper, seeded
1 (8-ounce can) tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
12 eggs
1/2 cup shredded sharp Cheddar cheese


Saute 6 slices bacon until crisp in a medium-size frying pan; drain on paper toweling, then crumble. Pou off drippings; measure 2 tablespoonfuls and return to pan. Stir in 1 medium-sized onion, chopped (1/2 cup), and 1 small green pepper, seeded and chopped; saute until soft. Stir in 1 can (8 ounces) tomato sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon chili powder; simmer 15 minutes; stir in bacon bits. Spoon sauce into 6 buttered individual baking dishes. Break 2 eggs into sauce in each dish; sprinkle with 1/2 cup shredded sharp Cheddar cheese, dividing evenly. Bake in moderate oven (350-degrees) 15 minutes, or until eggs are as done as you like them. Serve with buttered toast. 

Makes 6 servings. Jean Giancoli; Seattle, Washington

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