Cut the tomatoes into slices, and separate the seed from the flesh

With a pestle and mortar, crush and mix the garlic, shallots and the seeds of the tomato. Continue mixing until the ingredients are blended into a wet, smooth paste.

Cut the tomato slices into smaller dices.

Remove the seeds of the chili, and cut the chili into small slices slantways

Crack the eggs into a mixing bowl and season with pinch of salt and pepper. Beat the eggs with a fork.

Mix in the tomato and the green chili with the beaten eggs.

Put a small frying pan on low heat, and then put in a large knob of butter. When the butter has melted and is bubbling, pour in the garlic, shallot, and tomato paste. Mix with a wooden spatula for a minute.

Pour in the egg mix into the frying pan, and move the pan around to spread evenly.

When the edges of the egg is cooked, ease it with a spatula gently towards the middle. When the egg is no longer sticking to the pan, flip one half to the other half.

Let the egg cook for about a minute until it starts to turn golden.

Remove the heat, and move the egg to a plate. Serve it hot.