Peel and slice the onions in half or quarter rings, depending on size. Core the peppers and cut in slices.
Heat the oil in a large shallow pan or skillet and add the onions. Cook for 2-3 minutes until they start to soften. Add the peppers and cook, stirring now and then, for another 5 minutes.
Add the garlic, cumin, paprika, parsley and 1tablespoon cilantro and stir. Cook for another couple minutes.
Add the tomatoes and cook for around 10 minutes to allow the flavors to mingle (a little longer if using fresh tomatoes to let them break up). Up to this point can be made in advance and chilled or frozen.
When ready to serve, re-heat the sauce if needed then gently push two indentations in the sauce with the back of a serving spoon and crack an egg into each one. Cover the pan with a lid and allow the eggs to cook in the sauce for around 5 minutes, basting the whites with the sauce part-way if needed. Ideally you want the whites just cooked and the yolks still a little soft so they will mingle with the sauce when you serve up.
When the eggs are ready, put around 3 tablespoon of hummus in the bottom of two bowls. Carefully scoop an egg along with around half the sauce, taking care not to break the egg, on top/slightly to the side of the hummus in each bowl. Sprinkle the remaining cilantro over the top. Works well served with bread on the side to mop up the sauces.
Instead of chunkier chopped tomatoes, you can also use finely chopped or tomato passata, as I used here since that's what I had.