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Scrambled Eggs with Tomato Sauce

6 eggs 134 cups tomatoes 2 teaspoons sugar 4 tablespoons butter 1 slice onion 1½ teaspoon salt 1/8 teaspoon pepper Simmer tomatoes and sugar five minutes; fry butter and onion three minutes; remove onion, and add tomatoes, seasonings, and eggs slightly beaten. Cook same as Scrambled Eggs. Serve with entire wheat bread or brown bread toast.