Sauté the chopped onion and red bell pepper in a skillet with a little oil. Pour in the crushed tomatoes and leftover soup.
Incorporate minced garlic and the spices, and mix well to combine.
Allow mixture to boil down, and form four small holes in which to cook each of the four eggs.
Transfer skillet into the oven for a few minutes, enough for the eggs to set.
Garnish with shredded Boursin cheese.
Serve hot with dipping bread, and sprinkle coriander for a finishing touch. Lunch is served!