Heat the oil in a frying pan over a medium heat, add the onion and garlic and cook for 6–7 minutes or until softened and lightly golden, stirring occasionally. Stir in the spices and cook for a further 1 minute. Add the tomatoes and season well with salt and pepper, then simmer gently for 8–10 minutes.
Scatter over 3 teaspoons of the coriander, then divide the tomato mixture among 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 is 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.