1 tablespoon chopped onion
1 tablespoon green bell pepper
1 tablespoon butter
1 (4 ounce) can mushrooms, drained
1 tablespoon capers
1 cup tomato juice
Simmer onions and pepper a few minutes in the butter.
Add mushrooms, capers and tomato juice. Heat thoroughly.
Beat eggs well and cook with the other ingredients, stirring constantly until the eggs are set.
Serve on toast.