Cut pepper crosswise into 6 (1/4-inch-thick) rings; set aside. Chop remaining pepper; place in small bowl. Add tomatoes and onions; mix well.
Cook chops, in batches, in large nonstick skillet on medium heat 3 min. or until bottoms are golden brown; turn. Top each chop with pepper ring; slip cracked egg into center of each ring. Cook, covered, 2 to 3 min. or until chops are done (145ºF), and egg whites are firm and yolks are cooked to desired doneness. Top with Singles; cook, covered, 30 sec. or until melted. Remove from heat. Let stand 3 min.
Serve topped with vegetable mixture.