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In a large 10" skillet, heat olive oil over medium-low heat. Add the garlic and saute for 2-3 minutes. Add the coriander and cumin and saute for 1 min till fragrant.
Toss the tomatoes and eggplant into the pot and sprinkle with a hefty pinch of kosher salt. Bring heat up to medium and cover. Cook for 10 mins. Once the eggplant and tomatoes have begin to burst or soften, stir in the tomato paste and lemon zest/juice. Let cook for 5 mins, covered.
Taste then season with 1 tbsp sugar, adding more sugar or salt if needed. Once flavored to your liking, create 4 little nests in the pan and drop an egg in each. Cover and cook for 5 mins, just until the egg whites are set.
Remove from heat, season with pepper, fresh herbs, and serve immediately with bread