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Tomatoes, Eggs and Cheese (Hungarian Style)


  • 2 tablespoons of butter
  • 1 small onion chopped fine
  • 1 pint of tomatoes strained
  • 1/2 pound mild cheese cut fine
  • 3 eggs


Place butter in a pan (after having the water boil to heat the pan). Let butter melt, add onion and cook until soft, tomatoes and let come to a boil; add cheese; and stir until smooth. Break in the eggs and stir hard until eggs are done. Serve on buttered toast.


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The International Jewish Cook Book (1919).

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