Using a dry small skillet toast the cumin and coriander for about 1 1/2 - 2 minutes, or until fragrant. Shake the pan from time to time to prevent spices from burning. Let them cool down and grind into a fine powder.
Heat oil in a large, preferably cast iron, skillet over medium-low heat. Add onion and bell pepper. Cook gently until soft, about 7 minutes. Add minced garlic and cook for 30 seconds. Stir in ground spices, paprika, and cayenne, and cook for 30 more seconds.
Then follow with tomatoes and garbanzo beans. Simmer until the veggie mixture has thickened, about 10 minutes.
Carefully crack eggs into skillet over tomatoes. Season with salt and pepper. Cook until eggs are just set, 7-10 minutes. You can cover it with a lid for the last couple of minutes.
Sprinkle with cilantro and chopped green onion, Serve with toasted bread.