Dice onion, mushroom, bell pepper, and jalapeño pepper.

Heat olive oil in a large, heavy skillet over medium-high heat. Add diced onion and mushroom, season to taste with salt and pepper. Cook until onions and mushrooms are soft, around 10 minutes.

Add bell pepper and jalapeño. Cook until peppers start to soften (about 5 minutes).

Add cumin, paprika, tumeric, and cayenne pepper to mixture. Cook for 1 minute.

Stir in tomatoes and water. Reduce heat to medium and simmer uncovered until vegetables are softened, about 15-20 minutes.

Use a large sppon to make divets in the mixture. Add eggs to the divets (tip: crack eggs into a small dish first to avoid egg shells). Cover the pan and cook until eggs firm up.