Preheat the oven to 350ºF.

Heat a large frying pan over medium heat. Melt the coconut oil, then add the red pepper and scallions, and cook until slightly softened.

Stir in the spices and cook for 1 minute or until fragrant. Add in the tomato purée, tomato paste, and stir to combine. Season with a pinch of salt and pepper.

Divide the mixture evenly between four ramekins. Make a well in the center of each ramekin, then break one egg directly into the well. Repeat the process with the remaining ramekins.

Place in the oven for 15–20 minutes or until the eggs are cooked to your liking.

Remove from the oven and sprinkle with chopped cilantro.