Select three small tomatoes, cut a slice from the stem and scoop out part of the center and immerse in hot water for five minutes. Lift out carefully into greased timbale molds, drain and sprinkle with salt and paprika. Add a few drops of onion juice and break into each an egg. Sprinkle lightly with salt, dot with bits of butter and bake in a moderate oven until the eggs are set. Serve in the molds or baking dishes.