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Eggs Poached in Tomatoes

Peel and cut into small pieces six medium sized tomatoes. Chop fine one small green onion. Put the onion and tomatoes in a stewing pan and stew slowly fifteen minutes, then add a teaspoonful of salt and a saltspoonful of pepper. Carefully break six eggs into the hot tomatoes, cook two minutes. Have ready slices of buttered toast. Lift the eggs carefully, one at a time, from the tomatoes, and place them on the toast, pour the tomatoes around them, and serve.