1. Combine the first 8 ingredients in a large nonstick skillet; stir well, and bring to a boil. Cover, reduce the heat, and simmer the tomato mixture for 10 minutes.
2. Break each egg into a custard cup, and slip eggs from cups into tomato mixture. Cover and simmer for 6 minutes or until the eggs are done. Remove eggs with a slotted spoon.
3. Spoon half of the tomato mixture onto each of 2 plates, and top with eggs. Sprinkle 1 tablespoon cheese and 1 tablespoon green onions over each serving.
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 230 (61%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 1057.5mg||325 %|
|Sodium 381.9mg||13 %|
|Potassium 465.4mg||12 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 3.3g|
|Protein 32.3g||46 %|
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Calories per serving: 375
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