Melt the butter in a pan and saute the green pepper, onion and celery for 5 minutes.
Drain the juice from the pineapple and reserve.
Add the fruit and tomato puree (paste) to the pan.
Blend the cornflour (cornstarch) with the pineapple juice.
Stir in the paprika, vinegar and soy sauce.
Add to the pan and heat, stirring, until the sauce thickens.
Add salt and pepper to taste and stir in the eggs.
Cover and simmer for 5 to 8 minutes.
Transfer to a warmed serving dish and garnish with parsley.
Serve with rice.
Cooking time: 15 minutes