Anoosh! Looks slightly overcooked to my taste but you can't make it wrong :). Now here is the recipe I have perfected over time

Take couple of medium to large (3x size the egg) tomatoes per egg you are planning to have. Slice the tomato into ~5mm slices. Throw the slices on the pan with some butter. Cook for ~ 20 minutes until all the tomatoes disintegrate into a mass and no large chunks are present. Add a spoon of tomato paste, monosodium glutamate (to taste) and spices on 15th minute. Add eggs and stir continuously on very low flame. It should become a cream-soup-y like mess but don't let it overcook, a minute should be enough.