How to Make
Heat the olive oil in a large pan over medium heat.
Add in the diced onions and green bell pepper saute until the onions are translucent.
Add in the diced tomatoes and tomato puree along with the cumin, coriander, red chilli powder and salt stir, and cook for 2 minutes.
Add 1/2-1 cup of water, stir. Cover the skillet and let it cook for 20 minutes until the liquid has reduced.
Make 4 wells in the sauce with a tablespoon. Gently break the eggs and pour into each well. Simmer on low heat for 6 minutes or until the whites have set.
Remove from heat and garnish with sprigs of fresh coriander.