Finely chop the onion and tomatoes.

On a large skillet, at medium heat, heat one tablespoon of olive oil and add the onion. Cook for a couple of minutes until the onion turns translucent and the edges start to turn golden.

Add the second tablespoon of oil and add the tomato.

Cook for five minutes, stirring constantly until the sauce is almost, but not quite, at the desired consistency. If you like a thinner sauce add a few tablespoons of water.

Break the eggs right on to the skillet, so they are lying at the top of the tomato sauce. Reduce the heat, cover and let the eggs cook for about two minutes or until they reach the desired doneness. I like my yolks runny, but my kids and my husband like them firm so once the sauce was almost done I transferred a little to a smaller skillet and did mine separate.

Remove from the heat, sprinkle Kraft Fresh Take Southwestern Three Cheese cover and let stand for a one minute just until the cheese melts but the crumbs are still crunchy.

Sprinkle with fresh chives and serve.