Tomatoes With Egg Recipe

Drain the water from a can of tomatoes, press them through a colander,

put into a saucepan over the fire, season with salt and pepper, a little

sugar, if acid, and a few drops of onion juice. Let them cook a little,

and just before serving add the well-beaten yolks of two eggs, stir well

until it thickens, and remove immediately from the fire or it will

curdle.

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