Heat the olive oil in a medium skillet over medium heat. Add the diced onion and bell pepper, sautéing for about 5-7 minutes until soft.

Stir in the minced garlic, chipotle peppers, and cumin. Cook for 1 minute until fragrant.

Pour in the diced tomatoes and water. Season with salt and pepper. Simmer the mixture for 5-8 minutes until the sauce thickens and flavors meld.

Make four small wells in the sauce with a spoon and carefully crack an egg into each well.

Lower the heat to medium-low, cover the pan, and cook for 3-4 minutes until the egg whites are mostly set.

While the eggs cook, whisk the cream cheese in a small bowl until it is smooth and spreadable.

Uncover the pan and gently spread or dollop the cream cheese over the top of the eggs and sauce (the 'Lahsa' layer).

Cover the pan again and cook for another 1-2 minutes until the cheese is warm and slightly melted, and the eggs are done to your liking.

Remove from heat, garnish with fresh cilantro, and serve immediately with warm bread for dipping.