Heat a dash of olive oil in a pan to medium temperature and sweat the onions in it until translucent. Now add the peppers and let them sweat for about 5 minutes. Then add the garlic, chilli pepper and cumin and fry for 2 minutes. Add the roughly diced tomatoes with a pinch of sugar and season with salt and pepper. Simmer over low heat for about 20 minutes.
Then use a spoon to make four hollows in the tomato mixture and beat the egg in each hollow. Poach the eggs with the lid closed for about 6-8 minutes. The egg white should be firm and the yolk a little runny.
Sprinkle with coriander and spring onions on the plate as desired and serve with bread or baguette.