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Heat the oil in a large frying pan or sauté pan over a medium-high heat, add the onion and chillies (chiles), and cook for 5 minutes, stirring frequent, Stir in the garlic and cook for about 1 min, or until aromatic.
Add the tomatoes, tomato purée (paste) and 4 tablespoons water, then season with salt and pepper and cook for 2-3 minutes.
Stir in the turmeric, cumin and cayenne pepper and add 150 ml (8 fl oz/1 cup) water. Bring to a simmer, reduce the heat to low and simmer until saucy, 20-30 minutes. Stir in a touch more water if needed.
Make 4 spaces in the sauce. Without breaking the yolks, crack the eggs directly into the pan. Cover with a lid and cook the eggs to the desired level of yolk runniness, 5-10 minutes.
Serve hot direct from the pan with bread.