Prepare a big pan over medium heat. After warming a pan, add some olive oil and chopped vegetables. For about 5 minutes, sauté the vegetables until they are transparent.

Add diced tomatoes, seasonings, and salt to the vegetables. Ten minutes should be enough time for it to thicken while simmering. Don't let it burn on the bottom by not stirring it occasionally.

When the sauce has thickened, use a wooden spoon to form four wells in the tomato mixture for the eggs. Crack eggs carefully into divots and heat for 6 to 8 minutes, or until done. The whites will be bright and fluffy, while the yolk should be liquid. Cover the dish, if you have a lid big enough, to make sure the eggs cook evenly.

Toasted whole wheat bread should be served alongside the eggs. Layer cheese and greens on top of toasted bread.

When the eggs are done to your liking, combine the tomato sauce with the eggs and serve over bread. If more salt and pepper are desired, add them.