Tomatoes "alia Spagnuola"

Ingredients

• 4 medium Ripe tomatoes (Use ripe, flavorful tomatoes.)
• 1 tablespoon Butter
• 3 large Eggs
• 0.25 teaspoon Salt
• 0.125 teaspoon Black pepper

Instructions

1. 1Bring a pot of water to a boil. Add the tomatoes and boil for 5 minutes, or until the skin starts to crack. Remove from the boiling water and place in a sieve to drain. Let them drain for about 5 minutes.
2. 2Once the tomatoes are cool enough to handle, pass them through a fine-mesh sieve to remove the skins and seeds. Discard the skins and seeds.
3. 3Place the tomato pulp in a stew-pan or saucepan. Cook over medium heat, stirring constantly, until most of the liquid has evaporated. This will take about 5-7 minutes.
4. 4Add the butter to the tomato pulp and stir until melted. Then, add the eggs, salt, and pepper. Stir quickly and constantly until the eggs are cooked through and the mixture has thickened. This should take about 2-3 minutes.
5. 5Turn the tomato and egg mixture out into a dish and serve hot immediately.