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Peel adn slice onions. Fry in hot melted butter until pale brown in the hot fat. Add tomatoes (if ripe ones are used, peel and cut them up) and the green peppers that have been washed, seeded, and diced. Cover and let the mixture stew for 1/2 hour with frequent stirring. Season to taste, and add the eggs, one by one, stirring all the time. Serve at once on toast or crackers.
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