Used to eat this for Sunday tea at Nana’s back in the 1960’s. Originally a World War II recipe. Tried it again for tea last night and it is a great quick dish. Just not at all like crab !!!

2 medium tomatoes

1 small onion

50g butter

100g mild grated cheese

2 large eggs

salt and pepper

1. Cut a shallow cross on the bottom of the tomatoes, put them in a pyrex bowl and cover with boiling water.
2. Leave for 5 minutes, then lift out and peel off the skin.
3. Cut the tomatoes in half, take the seeds out and throw seeds away. Cut the remaining tomato flesh into small pieces.
4. Cut the onion into small pieces and fry gently in a small frying pan with the butter, until tender and soft.
5. Add the chopped tomatoes into the pan and heat through then stir in the cheese until just melted and finally add the well beaten egg last.  
6. Stir and cook until the egg is set and the mixture holds together loosely, season to taste with salt and pepper.
7. Serve warm on well buttered toast or at room temperature as small sandwiches