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Spanish Eggs

Rub a slice of onion over the inside of the frying-pan; pare a tomato, cut it into bits, put it into the pan with one large tablespoon of butter and cook it five minutes, stirring now and then. Beat six eggs thoroughly and put them into the pan; season with one level teaspoon of salt and one-fourth teaspoon of pepper, and stir constantly until the eggs begin to thicken like scrambled eggs; then pour into a warm dish and serve immediately.