1 small onion, finely chopped
1 cup canned tomatoes, chopped
1 can (4 oz.) mushrooms, drained and chopped
1/4 tsp. garlic salt
1/8 tsp. chili powder
3 slices wheat bread, toasted
Combine onion, tomatoes, mushrooms, garlic salt and chili powder in a skillet. Simmer uncovered for 5 minutes, stirring frequently.
Break eggs, one at a time, into a saucer. Carefully slip into the simmering sauce so that the egg yolks do not break. Cover and cook until the eggs are set, about 3 minutes. Place toast on 3 plates. Lift eggs onto the toast and spoon sauce over each. Serves 3.