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