Creole Omelet

• 6 Fine Ripe Tomatoes
• 2 Onions
• A Heaping Spoonful of Bread Crumbs

Scald and skin six fine, ripe tomatoes, and chop them fine. Chop two onions, and mince the garlic very, fine, and add a heaping spoonful of bread crumbs. Fry the onions and garlic with two tablespoonfuls of butter in a saucepan till quite brown. Then add the tomatoes, and salt, pepper and Cayenne to taste, and let all stew for an hour, at least. Prepare the Eggs as for