Slice the white onion into strips. Cut the bell pepper into half inch squares. Remove the seeds of tomatoes and cut into similar sized squares as of bell peppers. Heat the olive oil in a non-stick shallow frying pan. Add the minced garlic and saute for couple of seconds until fragrant. When the oil is hot add the sliced onions and both red & green bell peppers. Saute them on medium-low heat till are soft and lightly browned. This would take about 10 to 15 mins. Next add the chopped tomatoes and stir them in. Season with salt and pepper to taste. Cover and cook till the tomatoes are cooked down and all mushy about 8 to 10 more mins. One all the vegetables have turned soft, roughly make 4 indentations for placing the eggs. Now crack one egg at a time in a small bowl. Carefully lower each egg into each dents. Cover and cook the eggs until the egg whites are firm but the yolks are still little runny. This will take about 5 to 10 mins on low heat. Once done scoop out each egg with generous amount of the tomato-bell pepper sauce per serving, garnish with some fresh chopped coriander and serve hot!