2 tablespoonfuls butter

1 good-sized onion

4 peeled fresh tomatoes

1 green pepper

1 teaspoonful salt

6 eggs

1 cup rice

Wash and boil the rice. Put the butter in a saucepan, add the onion and pepper, chopped; shake until they are soft, not brown. Cut the tomatoes into halves and press out the seeds; then cut them in pieces; add them to the pepper and onion, cook fifteen minutes, and add the salt. Put the eggs into warm water, bring to boiling-point, and keep them at boiling-point for fifteen minutes. Remove the shells. Cut the eggs into slices and put them into a serving-dish, pour over the sauce; heap the rice at the ends or at the sides, and send to the table.