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Scrambled Eggs with Tomato

When Margaret found a cupful of tomato in the refrigerator, she
would take that, add a half-teaspoonful of salt, two shakes of
pepper, and a teaspoonful of chopped parsley, and simmer it all
on the fire for five minutes; then she would cook half a teaspoonful
of minced onion in the butter in the hot frying-pan as before,
and turn in the eggs, and when they were beginning to grow firm, put
in the tomato.  In summer-time she often cut up two fresh tomatoes
and stewed them down to a cupful, instead of using the canned.