Take a stew pan and melt a piece of butter the size of a nutmeg. Mince up some onion very fine, and fry it until quite brown.

Add ten peeled tomatoes, season with pepper and salt, and stir them until cooked to a soft pulp. Then stir in four beaten eggs, until the underside of the mass becomes brown.

Lay a plate on top, turn the pan upside down, and the dish is ready for the table.