1 can tomatoes (use only 1/2 can, no liquid)
1 onion, chopped (sm.)
Oil enough to cover bottom of skillet
Salt
Pepper
Oregano to taste

Place oil in pan. Cook onions until tender. Add tomatoes (cut up). After onions and tomatoes are cooked, drop in eggs, stirred together with the spices. Put cover on pan and cook until done and whites are solid.