4 medium tomatoes, ripe
4 eggs
1 tablespoon butter
1/4 teaspoon cinnamon; ground
1 salt and pepper; to taste
Wash, peel and quarter the tomatoes. Stew gently until soft in covered pan with several tablespoons of water. Pour into baking dish or skillet. Beat eggs well and season. Pour over tomatoes. Cook over low flame without stirring until eggs are set. Pour melted butter over eggs. Serve hot.
