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Sauté the veggies. In a large pan with a lid, heat about 2 tablespoons olive oil until shimmering. Add the onions, peppers, and garlic. Add the coriander, paprika, cumin, Aleppo pepper, and a big dash of salt and pepper. Cook over medium-high heat, stirring regularly, until the vegetables have softened, about 5 to 7 minutes.
Simmer. Add the tomatoes with their juices and the cannellini beans. Bring to a boil, then lower the heat and cover the pan part-way, allowing just a small opening at the top. Simmer for about 20 minutes or until the tomato sauce has thickened a bit.
Poach the eggs. Uncover the pan and make 4 wells in the sauce using the back of a spoon. Break the eggs and nestle each egg in a well within the sauce. Cover the pan and cook gently for about 5 minutes or until the egg whites have set but the yoke is still somewhat runny.
Finish and serve. Remove the pan from the heat and finish with another drizzle of olive oil and the fresh herbs. Serve immediately.