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Scrambled Eggs, with Tomatoes

Peel and cut into small square pieces two medium red tomatoes. Place them in a stewpan with one tablespoon melted butter. Season with two saltspoons salt, one saltspoon white pepper and two saltspoons sugar; toss them well and cook for five minutes.

Prepare the same amount scrambled eggs add the tomatoes to the eggs in the pan, stir well for one minute and serve.