Add four tablespoonfuls of finely chopped onion and shake until the onion is

soft, but not brown.

Then add four Spanish peppers cut in strips, a

dash of red pepper and a half pint of tomatoes; the tomatoes should be

in rather solid pieces.

Add a seasoning of pepper and salt.

Let this cook slowly while you stir the desired quantity of eggs.

When the eggs are ready to serve, put two tablespoonfuls of this sauce at each side

of the dish, and send at once to the table.