Boil the red lentils in plenty of water until soft, then drain.

Sauté the onion in butter until it turns pink, then add the red pepper paste and cook for a few more minutes.

Add the drained lentils to the pan and sauté together with cumin and red pepper flakes for a few minutes, then add salt.

Crack the eggs over the sauté and cook over low heat, stirring, until they reach your desired consistency.