3 tomatoes 4 eggs 1 teaspoonful of onion juice 1 level teaspoonful of salt 1 saltspoonful of pepper 2 tablespoonfuls of butter Peel the tomatoes, cut them into halves and squeeze out the seeds. Cut the tomatoes into small bits, put them into a saucepan with the salt, pepper and butter; when these are hot add the eggs, beaten until well mixed, stir until the eggs are “set,” turn into a heated dish, garnish with toast and send to the table.