Eggs with Tomatoes





Fry in two ounces of butter two small dry onions and two green
peppers, chopped. Add half a dozen tomatoes peeled and cut up, salt
and pepper. Simmer fifteen minutes. Add the corn cut from half a dozen
ears, and cook fifteen minutes longer. Pour the mixture into a baking
dish, and break over it six eggs. Place in the oven until set.





EGGS WITH NUT-BROWN BUTTER EGGS ZANZIBAR facebooktwittergoogle_plusredditpinterestlinkedinmail

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