Best made with fresh tomatoes and new potatoes. Serve with pita bread.

4 tbsp. butter
1 lg. onion, finely chopped
2 tbsp. lemon juice
1 lg. potato, sliced 1/4 inch thick
2 lg. tomatoes, sliced
1/2 tsp. salt
1/4 tsp. pepper
4 eggs
1/4 tsp. salt
1/4 tsp. cinnamon

Melt butter in skillet. Saute onions until golden and remove from skillet. Add lemon juice to onion and let stand. Fry potatoes in the same skillet until golden. Arrange tomatoes over potatoes and add onions and salt and pepper. Cover and let simmer for 10 minutes on a low fire. Beat eggs with salt and cinnamon. Pour over potato mixture. Cover and let cook over low fire for 10 minutes or until eggs are set. Serves 2 to 3.