Lay the banana peppers on a baking tray and roast them in a preheated 160 C (320 F) oven for 30 minutes until their skins are blistered. Peel away the skins and discard. Lay each pepper on a chopping board and gently score them lengthwise and remove the inner membrane and seeds. Chop the peppers finely and set aside.
Blanch the tomatoes in boiling water until the skins start to peel away. Drain, peel away skins completely and blend to a purée.
Heat the oil in a heavy bottomed skillet and sauté onions, red/yellow pepper and garlic until soft and lightly browned. Add the chopped banana peppers, cumin powder, coriander powder, paprika and salt and sauté for 1-2 minutes. Tip in the puréed tomatoes and cover and cook for 7-10 minutes until the sauce thickens.
Using a large spoon or spatula, make a small well in the tomato sauce and gently crack an egg into it. Repeat with the remaining eggs. Season the eggs with a little salt and cover the pan and cook on a low flame until the eggs are just set, about 8-12 minutes. Sprinkle with chopped coriander and serve immediately with crusty bread to mop it all up!