Heat the oil in a frying pan, add the onion and garlic and cook for 6–7 minutes until softened and lightly golden. Stir in the spices and cook, stirring, for a further 1 minute.
Add the tomatoes and season well with salt and pepper, then simmer gently for 8–10 minutes.
Scatter over 1 tablespoon of the coriander, then divide the tomato mixture between 2 individual ovenproof dishes. Break an egg into each dish.
Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 8–10 minutes until the egg whites are set but the yolks are still slightly runny. Cook for a further 2–3 minutes if you prefer the eggs to be cooked through. Serve scattered with the remaining coriander.