Recipes > Eggs > Eggs With Tomatoes

Eggs With Tomatoes


  • 1 cupful of canned tomatoes
  • 1 tablespoonful of butter
  • salt
  • pepper
  • 2 beaten eggs


Put the tomatoes into the chafing-dish, and cook until they begin to soften; then season with the butter, salt and pepper to taste. Add the eggs, and stir constantly until they begin to thicken. Then extinguish the flame, and the heat of the dish will be sufficient to complete the cooking. Stir constantly until they are of the consistency of scrambled eggs. Serve at once, or they will separate.


The Century Cook Book (1901).


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