In a pan, on high heat, dry roast the cumin seeds for a couple of minutes. Add the oil and onion and cook for 5 minutes. Add the bell peppers, sugar, bay leaf, thyme, parsley, and cilantro and cook for 5-10 minutes more.
Now add the tomatoes, cayenne, salt, and pepper. Reduce the heat to low and cook for 15 minutes. During the process, keep adding the water to get a pasta sauce consistency.
Remove the bay leaf. Make 4 gaps in the tomato and pepper mixture and break an egg into each gap. Sprinkle with some salt and cook, covered, on a very low heat, for 10-12 minutes, until the eggs are just cooked. Garnish with some parsley or cilantro. Enjoy!