I made this for breakfast and enjoyed it immensely.
In a stainless steel skillet:
½ Onion-medium, sautéed
3 Garlic cloves sliced or chopped
1 C. Kale or any greens sautéed with onion and garlic
1 ½ C. Tomato Juice
2 t. cumin
Let simmer until reduced slightly by about 1/4th and add salt.
½ t. salt or to taste.
4 Eggs brought to room temperature. Put these in a measuring cup with a spout and pour each one into the sauce spaced out. Put a lid over the skillet and simmer for about 5 minutes or more until the eggs are done how you like them.
Serve in a bowl with sour cream on top.
This is just delicious.