Heat oil in large saute pan over medium heat. Add the finely chopped onions and cook for 5 minutes till onions turn soft and translucent
Add the finely chopped green chili, ginger and garlic. Saute for 1-2 minutes.
Add finely diced bell pepper and cook for 2 minutes.
Add turmeric powder, red chili powder, coriander powder and garam masala. In low flame cook for a minute to toast the spices.
Add the tomato and salt and cook till mushy.
Add the coconut milk and water and simmer for 5 minutes.
Make small well in the sauce and drop an egg. Repeat with rest of the eggs. Season the eggs with little salt and black pepper.
Cover the pan and cook the eggs for 7-10 minutes, or to your liking.
Finally garnish the Shakshuka with finely chopped cilantro.