Heat a large pan over medium-high heat. Add oil, onion and capsicum, then sauté, stirring regularly, for 4 minutes or until the onion looks transparent. Next, add the garlic and coriander root and stem, then continue to cook, stirring, for 1 minute or until fragrant.
Add the cumin, paprika, and chilli flakes. Cook for 1 minute or until the spices are well-toasted. Add the tomatoes and stock and season to taste. Bring to a boil, reduce the heat to low, and cook for 15 minutes or until reduced.
Add the white vinegar to a saucepan filled with water and bring to a boil. Add the eggs and poach for 2 ½ minutes. Remove and place in a bowl of ice water to shock and stop the cooking process.
Portion the tomato sauce into 5x 750ml prep containers and make two indentations in each container. Drop in the poached eggs and cover lightly with the tomato sauce. Garnish with coriander or flat-leaf parsley, Persian Feta, and cracked black pepper. Dig in.