Fry the onions and garlic with the olive oil in a pan on medium heat for about 5 minutes until the onions are soft and a good amount of moisture has come out of them.

Add the chopped tomatoes, spices, and salt.

Cook on medium heat for a further 5 minutes.

Crack the eggs in, and cover, leaving an opening for the excess water to evaporate. Cook for another 5 minutes.

Decorate with the chopped herbs.

Serve and enjoy! Ps: you can use chives or parsley instead of coriander. Dried chives work great too if you don’t have fresh herbs.