Total Calories: 82
In 10-inch skillet, combine all ingredients except eggs (1 cup stewed fresh tomatoes can be substituted for canned frozen or canned corn can be substituted for fresh). Cover simmer until crisp-tender, about 20 minutes. With slotted spoon, remove vegetables to serving dish keep warm. Bring vegetable juice in skillet to a boil. (If necessary, add water to make liquid 1 inch deep.) Crack eggs into vegetable juice, taking care not to break yolks and keeping eggs separated. Cover skillet and cook 2 to 4 minutes or until eggs are cooked to desired doneness. Serve over hot vegetables for a whole meal. Or omit eggs and serve vegetables as a side dish.
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