Cut the tomatoes into wedges, remove the core and seeds, and cut into small cubes. Set aside.
Heat the olive oil in a medium skillet over medium heat. Add the garlic and onion and cook until tender, 3-4 minutes. Add tomatoes and bell pepper, then season with salt and pepper. Cook the vegetables for 5-6 minutes. Then add the water and cook until the liquid has just about evaporated (10-15 mins). Stir in the cilantro.
Spread the vegetables in the pan forming a cross. Break eggs into each of the wells and cook on medium-low heat until eggs are done to your liking (runny or hard yolks). Season with salt and serve immediately.