Start by peeling the onions and the garlic cloves. Julienne the onions and slice the garlic cloves. Drain the roaster peppers (if needed) and slice into strips.
Add an oven-proof pan (with high walls) on the stove on medium heat. Add the olive oil and then the onions and the garlic cloves. Saute them until the onion becomes translucent.
Add all the spices and saute them for a few seconds until they start to release their fragrance.
Add the roasted peppers strips and the canned tomatoes, then give them a few stirs. Break the tomatoes with a wooden spoon, then leave everything to simmer for 20-25 minutes with the lid on low heat. Stir from time to time.
In the meantime, turn on the oven and set to preheat at 230°C.
After the vegetables finished simmering, take out the bay leaves and adjust the seasoning with freshly ground salt and pepper to taste.
Take a spoon and make a small hole in the stew. Crack an egg and pour its content into the newly created 'nest'. Repeat the process with the remaining eggs.
Insert the pan into the oven for 8-10 minutes at 230°C, basically until the whites are set and the yolks are still runny.
Adjust seasoning with ground pepper and salt to taste, garnish with fresh parsley (optional) and serve with toast.