Saute onions on medium-high heat in your choice of fat (I used bacon grease). When the onions are soft and translucent, add the chopped tomatoes. Let cook for about 2 minutes, stirring once in the middle of that cooking time. Make 5 nests with a wooden spoon for the eggs.
Break in the eggs, cover the pan and let cook to your desired doneness (we prefer the runny yolks, that takes about 4-5 minutes). Take off heat. Sprinkle shredded cheese and Italian seasonings, cover with a lid and allow to sit for 2 minutes for the cheese to melt.