I had not had a real breakfast all week, as I am on a short local gig, so needed to use up onions, poblano and red peppers, good parts of Cherokee purple and Old German tomatoes along with yellow squash and baby Swiss chard leaves purchased this morning from Idlewood Farms.
I ended up with sufficient tomato juice in the pan so I semi-poached the eggs in the liquid. I only added a bit of ground black pepper for seasoning. Very tasty. A nice extra flavor on the eggs.