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In a skillet pan, on medium heat, pour the olive oil. Add the salt, paprika, caraway seeds, and cumin. Mix it to open up all the flavors.
Arrange the sliced tomatoes in one layer, then add the peppers and garlic. Don’t touch it yet, just let everything simmer until soft and slightly reddish, for about 2 minutes.
Add the tomato paste, sugar, sweet chili sauce and mix it all together.
Pour in the water, give it a good stir, and let it cook for 5 minutes.
Gently crack the eggs right over the sauce. Top with chopped cilantro and flaky salt.
Cover with a lid and cook on low heat for about 10 minutes, or until the eggs are done the way you like them.