Chop the onion finely and fry it with olive oil and a pinch of sugar in a pan over medium heat for about 5 minutes until it becomes glassy.
Finely chop the bell pepper, chilli (seeded) and garlic and add to the onions in the pan.
Mix in salt, cinnamon and paprika powder and fry over medium heat for about 8 minutes. (You can also use some harissa instead of the chillies)
Add the tomato pulp and water to the pan and continue to simmer at medium heat for 10 minutes.
To poach the eggs in the sauce use a spoon to clear 4 small spaces into the thick sauce, crack the eggs and let one egg slide into each space. If you like, slightly salt the eggs.
Put a lid on the pan and wait for 6 minutes. (Depending on how firm you like the egg yolk, you can vary with time)
Chop the coriander/parsley and sprinkle on the finished dish.
Optional: sprinkle the eggs with a pinch of Za'atar.