Heat the olive or avocado oil in a large skillet over medium heat. Add the onion and garlic and cook for about 5 minutes, or until the onions are translucent.
Add the chopped tomatoes, cumin, paprika, turmeric, sea salt & pepper. Stir and cook for 5 minutes.
Turn the heat to low. Carefully crack eggs into the skillet over tomato sauce and cover with a lid (leaving an opening for excess water to evaporate). Cook for another 5 minutes, or until eggs are just set.
Sprinkle red chili flakes and coriander.
Serve with a slice of your favourite gluten free or sourdough bread.