Preheat oven to 350f/180c
Fry garlic in butter for 1min. Add chili flakes
Next add the tinned tomatoes, coriander and cumin. Put lid on and cook for 10min to reduce and stir occasionally
Put the sauce in a skillet, crack the four eggs on the top and bake15-20 or until eggs are no longer 'snotty' in the whites.
Sprinkle with shallots and coriander leaves to serve