Heat olive oil in a large sauté pan on medium heat. Add chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
Add chicken strips and cook for 4-5 minutes, or until heated through. Add garlic and spices; cook an additional minute. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon.
Season with salt and pepper and bring the sauce to a simmer. Use a spoon to make small wells in the sauce and crack the eggs into each well.
Cover the pan and cook for 5-8 minutes, or until the egg whites are set.