Eggs on a Dish with Tomatoes

Scald two small partly ripe tomatoes in order to remove the skins, divide each one in two, cut them up small, salt over and drain in a sieve; saute in butter and range them on the bottom of a small buttered egg dish (Fig. 567); break four eggs into this, salt the whites, scaled the yolks and cook in the oven, glossing the tops.