Heat a few tablespoons of oil in a large pot or Dutch oven over medium heat.

Dice the onions and garlic, and sauté them until they become soft and translucent, about 5 minutes.

Slice the green peppers and chop the tomatoes.

Add the sliced peppers to the pot and sauté for 3-4 minutes, until softened.

Add the chopped tomatoes, salt, black pepper, thyme, and turmeric powder to the pot. Stir everything together and simmer for 15-20 minutes, until the vegetables are tender and the flavors meld.

Add chili for heat if desired.

Crack the eggs directly into the stew, gently stirring them in. Cook for about 5-7 minutes until the whites are set but the yolks remain runny.

Adjust seasoning as needed and serve hot, either on its own or with bread for dipping.