Heat olive oil over medium heat in a large nonstick saute pan. Add diced onions and cook approximately 5 minutes until translucent. Stir in minced garlic and cook an additional 30-60 seconds until fragrant.
Add tomato paste and diced green chiles to the onion mixture and cook for one minute while stirring constantly. Add petite diced tomatoes, ketchup, and spices. Season to taste with salt. Cover and simmer for 10 minutes.
Carefully break six eggs into the tomato mixture. Cover and simmer for approximately five minutes. To finish cooking the top of the eggs, transfer the pan to the oven* and continute to cook under the broiler for an additional 1-2 minutes. Season with additional salt if necessary.
Sprinkle with fresh chopped parsley and serve with crusty bread or roasted potatoes.
*Make sure you are using a saute pan that is safe to use in the oven before transferring to the boiler.