Sauté Aromatics and Spices: In a 10-inch skillet (cast iron is recommended for even heat distribution) over medium heat, warm the olive oil. Introduce the chopped onion and bell pepper. Sauté for approximately 4-5 minutes, stirring occasionally, until they begin to soften. Add the minced garlic, ground coriander, sweet paprika, ground cumin, and the optional red pepper flakes. Cook for another minute, stirring constantly, until the spices are fragrant and well combined with the vegetables.

Simmer the Sauce: Incorporate the chopped fresh tomatoes, tomato sauce, and the bay leaf into the skillet. Season with a pinch of salt and freshly ground black pepper. Stir well to combine. Bring the mixture to a gentle simmer. Cover the skillet and allow the sauce to cook for 12-15 minutes, allowing the flavors to meld.

Reduce and Thicken: Remove the lid and let the sauce continue to simmer uncovered for an additional 3-5 minutes, or until it has reached your desired consistency and thickened slightly. Remove and discard the bay leaf. Taste the sauce and adjust seasoning with salt and pepper if necessary.

Poach the Eggs: Using the back of a spoon, create three distinct indentations or "wells" in the simmering tomato sauce, spaced evenly apart. Gently crack one egg into each well.

Cook Eggs and Finish: Reduce the heat to low. Cover the skillet again and cook for 5-7 minutes, or until the egg whites are fully set but the yolks remain runny (or cooked to your preference).

Garnish and Serve: Carefully remove the skillet from the heat. Sprinkle generously with fresh chopped parsley. Serve immediately in individual bowls or directly from the skillet, accompanied by warm crusty bread, pita, or a side salad for a complete Mediterranean meal.