Heat a 4 quart pot over medium heat. Add in oil, onions and peppers and saute until just beginning to brown, about 5 minutes. Stir occasionally and season with salt.
Add in garlic cloves, cumin, paprika, and coriander and continue to saute an additional minute.
Add in diced tomatoes. Cover and let simmer for 15 minutes to build in flavor.
Create a small divet with the back of a large spoon for each egg. Crack in the egg gently and cover the pot. Simmer, covered, until the egg whites have just set and are no longer tranluscent, about 5-10 minutes. I've noticed a huge variation depending on the pot, stovetop, and heat, so continue to check somewhat frequently as the texture of the eggs is key!