2 tablespoons olive oil
1 large onion, chopped
1 red or green bell pepper, chopped
2 cloves garlic, minced
1 28-ounce can crushed tomatoes
1 teaspoon ground cumin
1/8 teaspoon Tabasco sauce, or to taste
1/2 cup pitted green olives (good ones from the deli section if possible), cut in halves or chunks
6 eggs
Salt and pepper to taste (optional)
Cooked brown rice, barley or other whole grains of your choice (optional)
Lemon wedges (optional)
Feta cheese (optional)

Heat the olive oil in a large pot; add the onion, bell pepper and garlic and cook until softened, about 5 minutes. Add the tomatoes, cumin, Tabasco sauce and olives. Bring to a boil, reduce the heat and cover the pot. Simmer, stirring occasionally, about 45 minutes or until the sauce is very thick. Break one of the eggs into a small dish or cup. With a large spoon, scoop aside some of the sauce and slide the egg into the depression. Repeat with each of the remaining eggs. Cover the pot and simmer 10 minutes or until the eggs are firm. Serve in a soup bowl or over cooked whole grains; let each diner season to taste with lemon juice, salt and pepper, additional Tabasco sauce, and crumbled feta cheese.