Cut the onions into slices. Either cut the carrot into small slices or grate it coarsely on a grater. Heat the fat in a frying pan and add the shredded carrot and after a minute the onion slices. After 2-3 minutes the vegetables are cooked. Turn down the heat in time to prevent the onions from browning. Then move the vegetables to the edge of the pan and put the eggs in the middle. Season with salt, bell pepper and paprika. When the eggs are almost cooked, put the slice of cheese on top. For breakfast, the whole is served on two slices of bread. If a little sausage (the inevitable leftovers) is fried in the frying pan, the dish together with potatoes makes a nice lunch.