1 1/2 lb Tomatoes
5 tb Butter
6    Eggs
Salt & pepper to taste
1 tb Parsley, chopped

Drop tomatoes into boiling water for 2 min., then carefully peel off the
skins. Remove seeds and soft insides and cut into small pcs. Place the
pcs. in a frying pan with a little salt. Cook over low heat, meanwhile
mashing into a pulp. Add butter and while it browns, break the eggs into a
shallow dish. Lightly salt and pepper them, and gently ease into pan.

When cooked to your taste, serve with the sauce in which they were cooked,
and garnish with parsley.

Serve immediately with fried potatoes.