Heat butter in a cast-iron skillet (or oven-safe skillet) on the stovetop on medium heat. Add the onion and red pepper.
Sautee until vegetables are soft, stirring often not to burn. Add minced garlic and cook for another 1-2 minutes, stirring often.
Add chillies, cumin and paprika to onion mixture stirring to ensure the vegetables are coated with spices. Cook for another 1 minute until fragrant.
Add can of tomatoes to the pan and season with pinch of sea salt. Simmer on a low heat for about 10 minutes until tomatoes have thickened.
Once the mixture had thickened, add the eggs. Using a spoon, carve a little whole into the tomato mixture and crack the eggs into the dish. There should be room in a large skillet to fit up to six eggs easily.
Once the eggs are all cracked into the mixture, transfer the skillet to the oven for about 10 minutes until eggs are cooked. If you like runny eggs, keep an eye on the oven, and about 7 minutes should do the trick.
Serve warm with lots of crusty bread and top with cilantro.