Heat oil in a skillet then sauté (stir-fry at high temperature) the sliced onion and salt until a glassy / translucent look, about 1 - 3 minutes.
Add sliced green pepper then sauté until the pepper softens, about 2 - 3 minutes.
Mix in garlic and sauté until it gets fragrant, about 1 minute.
Grind whole coriander seed, cumin and black pepper if necessary. It should be as freshly ground spices are always better.
Mix the ground coriander seed, cumin, black pepper and paprika in the skillet.
Pour in the tomato sauce, add in the quartered tomatoes then mix well.
Put the lid on, bring it to boil then reduce the heat to simmer.
Cook until the tomatoes fall apart, about 20 minutes. Stir it every now and then to avoid burning the sauce down.
Make evenly spaced indentations in the tomato mixture.
Crack an egg into each well.
Place a lid on then cook until the eggs are set. The lid may need to be moved partially off or removed completely for sunny-side up style eggs, for fully set poached eggs just leave it on.
Chop parsley, mint, cilantro or a selection of them then sprinkle on top for serving.