For the Spaghetti

1. In a small dish, cut both the tomatoes and the onion into small pieces.
2. Beat the eggs separately in a small dish.
3. Heat the white cooking fat in a frying pan on a low flame until it melts.
4. Stir in the tomatoes and onion for 2 minutes until the tomatoes are mashed.
5. Add the eggs and scramble the ingredients together, on a very low flame until the eggs are cooked and the fat finally drained.
6. Add salt and place the scrambled eggs in a warm serving bowl.

1. In a small cooking pan, bring salted water to boil.
2. Using the hands, break the spaghetti into preferred length and place in a bowl.
3. Pour the boiling water into the spaghetti, cover and keep aside for 3 minutes, or until tender, but still firm to bite.
4. Drain any excessive water and transfer the spaghetti to a warm serving bowl.
5. Add margarine into the Spaghetti and mix it in.