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Preheat oven to 350F or 175C.
Heat a large oven-proof skillet over medium heat then drizzle in olive oil.
Add the bell peppers, onion, pepper, and garlic. Saute for 2 to 3 minutes.
Add gochugaru and gochujang and mix well for about 1 to 2 minutes.
Add the canned whole tomatoes and smash them into small chunks using a spatula or wooden spoon.
Season with paprika, coriander, salt and pepper then mix well.
Allow the sauce to reduce into a thick pasta sauce consistency, about 3 to 4 minutes.
Using a spatula or spoon, make 4 dimples in the sauce. Carefully crack the eggs into each dimple.
Bake for 8 to 10 minutes, or until the egg whites have set.
Season the eggs with flakey salt, pepper, and paprika.
Garnish with cilantro and serve with toasted garlic bread.
Drizzle olive oil on both sides of each slice of bread. Toast it in a pan over medium-low heat until lightly browned.
While the bread is still warm, rub the garlic clove onto both sides of the bread to infuse the garlic flavor.