|Sliced mushrooms||1⁄4 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Canned tomato juice||16 Ounce|
|Dried thyme||1⁄4 Teaspoon|
Combine first 4 ingredients in a 10- x 6- x 2-inch baking dish; cover with heavy-duty plastic wrap, and microwave at HIGH for 3 to 4 minutes, stirring after 2 minutes.
Drain well, and return to baking dish.
Combine tomato sauce, salt, thyme, and pepper in a small bowl; stir well, and add to sauteed vegetables.
Cover with heavy-duty plastic wrap, and microwave at HIGH for 4 to 5 minutes or until mixture comes to a boil.
Break eggs, one at a rime, into a 6-ounce custard cup.
Gently slip each egg into sauce mixture, and pierce yolk with a wooden pick.
Cover with heavy-duty plastic wrap, and microwave at MEDIUM-HIGH (70% power) for 5 to 6 minutes or until egg whites are partially set.
Let stand, covered, 3 to 4 minutes.
Carefully spoon eggs and sauce over English muffins.