Becnel Peas And Tomatoes - cooking recipe

Ingredients

1/2 onion, chopped fine
1/4 c. butter or oleo
flour
1 can stewed tomatoes
2 cans LeSueur petits pois peas
2 boiled eggs
small amount 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 from one can only.
Cook down.
Add sliced, boiled eggs before serving.