Heat a large skillet over medium heat and add 2 tablespoons (30ml) of the olive oil. Once shimmering, add the onions and saute for 8-10 minutes, stirring ocationally, until they are golden brown and softened.
Add the garlic and peppers and saute for another 3-4 minutes, until the garlic is golden brown.
Add the spices and stir constantly for a minute, or until very fragrant, being careful not to let them burn.
Add the tomato paste and stir into the vegetables, cooking until it's a brick red color, about 30 seconds to 1 minute.
Add the salt and diced tomatoes and sitr, scraping up any browned bits that have stuck to the bottom.
Bring to a simmer and cook for 10 minutes, stirring occasionally.
Turn off the heat and make four to six indentations in the sauce and crack the eggs into them. Turn the heat back on so it's at a gentle simmer and allow the eggs to cook for 8 minutes.
Cover and cook for an additional 3-5 minutes, or until the eggs are cooked to your liking. Drizzle with the remaining olive oil.
Serve with a salad on the side or throw in a handful of spinach or watercress during the last 10 minutes, before adding the eggs.7.4g net carbs per serving.