Heat olive oil in a cast iron skillet over medium heat. Add the onions and peppers and cook for about 10 minutes until the onions become soft and translucent. Stir in garlic and cook for an additional minute until the garlic becomes fragrant.
Pour the tomatoes, and add cumin, paprika and coriander. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes.
Create 6 small nests in the tomato stew. Gently crack the eggs into the skillet over the tomatoes in the nests formed. Season with salt and pepper. Cover the skillet, and cook until the egg whites have set, about 10 minutes.
Garnish with fresh cilantro and serve with crusty bread or pita.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.Sourcing: You can find all the spices for this recipe at your local grocery store.Substitutes: For best results, follow the recipe as is. However you can substitute red peppers or green peppers. You can also use fresh tomatoes instead of canned tomatoes, but the consistency will be slightly different