Prep the onions, tomatoes and garlic and set aside.
Heat a deep pan on a medium flame and once hot add the butter. Do not let the butter burn.
Quickly add the onions and saute them until they slightly turn golden brown.
Add salt. This helps in speeding up the process.
Fry in the minced garlic. Saute for an extra minute.
Next add the tomatoes and saute on a high flame for about 3-4 mins until the tomatoes turn a little mushy. Do not let it burn.
Spread the mixture evenly and make small spaces for the individual eggs.
Crack open the eggs and once in the pan, spread the egg whites a little without breaking the yolk. This is done so that the egg is cooked evenly.
Now cover the pan and let the eggs cook for a minute or two.
Finish with a little sprinkle of salt and freshly crushed peppercorns.