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The earliest American tomato recipes in print date to the third quarter of the 18th century. This particular recipe is probably Spanish in origin and was described in West Indian journals in the 17th century. Tomatoes were introduced to Williamsburg diners by Dr. John de Sequeyra in the mid-18th century.
Peel the skins from a dozen large tomatas, put four ounces butter in a frying pan, add some salt, pepper, and a little chopped onion, fry them a few minutes, add tomatas and chop them while frying; when nearly done, break in six eggs, stir them quickly, and serve them up.