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Eggs in Tomato

Take six eggs; one pint of tomato; one small onion; one teaspoon of salt; one-fourth teaspoon of pepper. Cut the onion into small pieces, place these with the tomato in a frying-pan, stew very slowly for ten minutes, and add the salt and pepper. Set the pan back, break the eggs and slip them on top of the tomato, taking care not to break the yolks. Return the pan to the heat, and cook slowly until the whites of the eggs are thoroughly set; then prick the yolks and let them mingle with the tomato and whites. The mixture should be quite soft, but the red tomatoes and the white and yellow of the eggs should be quite distinct. Serve at once on buttered toast.