1. Preheat oven to 160 degrees.
2. Heat olive oil over medium low heat. Add onion with a pinch of salt and sauté until transparent – do to allow to colour. Add cumin, cardamom and chili flakes and heat, stirring, for 2 mins. Add tomatoes, salt and pepper and cook over low heat until tomatoes are cooked and sauce has reduced slightly.
3. Make six indentations in the tomato mixture and drop an egg into each one. Transfer pan to the oven and bake eggs for approximately 4-5 minutes or until eggs are done to you liking (they should be set but still wobbly).
4. Serve dolloped with small spoonfuls of sour cream or yoghurt and sprinkled with coriander leaves, dukkah and extra chilli flakes if desired.