Becnel Peas And Tomatoes - cooking recipe

Ingredients

1/2 onion, chopped fine
butter and flour
1 can stewed tomatoes
2 cans green petits peas
2 boiled eggs
small amount of cubed ham (for seasoning)

Preparation

Saute onion in butter until clear.
Add small amount of flour for light roux.
Add tomatoes (chopped) and cook down.
Add peas with liquid of one can only.
Cook down.
Add sliced boiled egg before serving.