Heat olive oil in a skillet, sauté diced onion, bell pepper, and garlic paste until soft.
Add chopped tomatoes, cumin powder, paprika, and salt; simmer for 10 minutes into a thick sauce.
Make 3 small wells in the tomato sauce using a spoon.
Crack an egg into each well.
Cover skillet and cook on low heat for 8 minutes until egg whites set but yolks remain runny.
Garnish with coriander leaves and serve warm.