I like a toast soldier as much as the next guy, but this is a great way to get more flavour and vitamins if you favour an eggy breakfast.
I started with a sliced onion, half a bell pepper, diced, and a chopped hot pepper in a nonstick pan. A regular pan will work also; just add water in small increments to keep it all from sticking. After it got going a bit on medium heat, I added about a cup of chopped kale.
Once all this was softening, I chopped and added two ripe tomatoes – one red, one yellow. Once it came to full heat, I cracked in four eggs, reduced the heat to medium-low, covered the pan and cooked undisturbed, save occasional checks until the eggs were done.
Quick, easy, and tasty. To veganize I might substitute cooked kidney beans or tempeh for the eggs.