In a generous skillet, heat the olive oil over medium heat. Once it shimmers, add the diced sweet onion. Cook it for about 5 minutes until it turns translucent. Next, toss in the julienned bell peppers, stirring them in until they soften, roughly 3 minutes later. Follow with the minced garlic and chili, ensuring that lovely aroma fills your kitchen.

Now, it’s time to add the chopped tomatoes to the skillet. Stir in the sea salt, ensuring the tomatoes begin to break down, releasing their juices and creating that rich sauce. This should take around 8 minutes. As the mixture heats, don’t hesitate to crush the tomatoes gently with your spoon if they haven't broken down entirely.

It's spice time! Sprinkle in the toasted cumin powder, smoked paprika, ground coriander, and black pepper. Stir these into the tomato mixture, allowing the spices to bloom and mingle for about 2 minutes.

Now comes the fun part. Using your spoon, make four small wells in the spiced tomato mixture. Gently crack an egg into each well. Make sure the whites settle around the yolks.

Cover the skillet tightly with a lid. Lower the heat slightly and get excited as you watch the eggs poach. This should take about 5 to 10 minutes, depending on how runny you want your yolks. Peek occasionally.

Once the eggs look perfect for you, remove the skillet from the heat.