1 can (16 oz.) tomatoes
1 med. onion, sliced
1 med. zucchini, sliced (optional)
1 med. green pepper, coarsely chopped
2 tsp. chili powder
1/2 tsp. celery salt
3 drops red pepper sauce (optional)
8 eggs
Loaf of French bread, unsliced

Place undrained tomatoes in 10 inch frying pan and cut them into wedges with a spoon. Stir in all remaining ingredients except eggs. Reduce heat and simmer 5 minutes. Carefully break eggs into simmering mixture. Cover and cook eggs to desired doneness 3-5 minutes. Spoon eggs and vegetable mixture into serving dishes. Dip your cut up French bread into eggs and enjoy. Makes 4 servings. Takes about 20 minutes to make.