BAKED EGGS, MADRID STYLE

Make a cup of thick tomato sauce, or chop the canned or stewed tomato fine without straining it; seasoning it with onion juice, salt, and pepper. Mix with this a couple of link sausages that have been cooked and chopped into small pieces, pour the mixture into a dish and break upon it as many eggs as the space will allow without crowding; set in the oven and cook until the whites of the eggs are firm.