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Eggs and Tomatos


  • 12 large tomatos
  • 4 ounces of butter
  • salt
  • pepper
  • onion
  • 6 eggs


Peel the skins from the tomatos, put the butter in a frying pan, add some salt, pepper, and a little chopped onion; fry them a few minutes, add the tomatos, and chop them while frying; when nearly done, break in the eggs, stir them quickly, and serve them up.


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The Virginia Housewife (1860).

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