Cinnamon and eggs–who knew? For a more filling dish, start with a diced potato, fried until lightly browned. Then add the tomatoes.

2 medium, ripe tomatoes
1 T butter or olive oil
4 eggs
1/8 t ground cinnamon
salt and pepper, to taste

1. Peel, (seed) and dice tomatoes. Heat butter or olive oil in a medium skillet. Add tomatoes and simmer for a few minutes. Meanwhile, beat eggs. Add seasonings.

2. Pour egg mixture over tomatoes and mix gently. Cover and cook over low heat until eggs are set.