- 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
- 6 eggs
- 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.