Prepare the tomatoes by boiling in water for 5 minutes until skin cracks.
Add boiled tomatoes to bowl of ice water for a few minutes to cool, then peel skin off. Set aside.
Chop onions and peppers.
Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion and peppers, then sauté for a few minutes until the onion and peppers begin to soften and are slightly browned. Add garlic and continue to sauté until mixture is fragrant.
Add skinned tomatoes (slice them or squeeze with your hands to release the flavors) and tomato paste to pan. Stir until blended.
Add spices. Continue to stir, allowing mixture to simmer over medium heat for 30-45 minutes until sauce starts to reduce to marry all the flavors.
Make six "nests" in the tomato mixture to hold each cracked egg. Crack each egg, one at a time, directly into the scooped nests made in the tomato mixture. Make sure to space them evenly over the sauce. Place five eggs around the outer edge and one in the center. The eggs will poach in the tomato sauce nests.
Cover the pan. Allow mixture to simmer for 10-12 minutes or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much which can lead to burning. Add water if necessary if you find the sauce has reduced too much.
Garnish with chopped parsley, chopped green onion, or other suggested garnishes if desired.
Here is what the dish looks like using "Just Eggs"!