1 coffee spoon salt
1 peeled, chopped tomato
1 soup spoon butter
10 eggs
250 grams ground lamb or beef
4 finely chopped onions
In a frying pan, melt the butter and brown the onions. Add the ground meat, tomato and salt. Stir. Break the eggs over the meat when the juice from the meat and tomatoes has almost evaporated. Cover. Cook 3 or 4 minutes and serve.