In a non-stick pan, add the oil & butter together. Next add the finely chopped white onion. Sauté it until it turns golden in colour. Then add the garlic and red pepper. Sauté until the mixture turns soft.

After that add the tomato purée, this helps give a perfect red colour to the dish. Add the blanched tomato. Make sure there are small chunks of tomato after grinding, not to make a fine paste.

Now add the paprika powder, sugar and salt according to your taste. Close the lid and let it cook on low flame for 5-7 mins. Make sure to stir it every 2 minutes in between.

After the mixture is cooked, make small round wholes on four corners of the pan. Pour in the eggs and let it then cook according to preference. For partly cooked eggs (runny yolk) leave it for 4 mins and, for fully cooked eggs (hard boiled) leave it for 8 mins.

Remove the pan from the flame. Garnish it with fresh chopped parsley and chunks feta cheese. Serve it with garlic or pita bread.