In large shallow casserole dish, sauté onions in butter for 2 minutes. Add green pepper and cook gently for five minutes, stirring constantly. Add mushrooms and olives and continue cooking 5 - 6 minutes, stirring occasionally. Add remaining ingredients; cover and simmer 20 minutes.

 

Remove cover and carefully drop in eggs, one at a time. Allow eggs to poach until whites are firm. Dust yolks with a few grains of nutmeg and serve from casserole.