Heat the olive oil in a large frying pan or skillet over medium heat. Add the chopped onion and green chili, sautéing for about 5 minutes until the onion is soft and translucent.

Stir in the minced garlic, ground cumin, and coriander, cooking for another minute until the spices are fragrant. Add the tomato paste and mix well to coat the vegetables.

Add the diced tomatoes to the pan, seasoning with salt and black pepper. Reduce the heat to low, cover the pan, and simmer for 10-15 minutes until the tomatoes break down into a thick, rich sauce.

Make four small wells in the tomato sauce with the back of a spoon and gently crack an egg into each well. Cover the pan again and cook for about 3-5 minutes, or until the egg whites are mostly set but the yolks are still runny.

While the eggs are cooking, ensure the cream cheese is soft and spreadable. Dollop or gently spread the cream cheese over the top of the eggs and sauce, covering as much surface as possible to create a white, creamy layer.

Cover the pan for another 1-2 minutes to allow the cheese to melt slightly and warm through. Garnish with fresh chopped cilantro and serve immediately with warm flatbread or pita for scooping.