Slice onions thickly and sauté in 6 tablespoons olive oil until golden. Add sliced tomatoes, diced peppers, tomato concentrate and garlic, and simmer vegetables until soft and cooked through. Add 4 tablespoons olive oil; season to taste with salt, freshly ground black pepper, cayenne and paprika, and simmer for 5 minutes more.
To serve: spoon softened vegetables into individual casseroles or ovenproof serving dishes; break 1 egg into each dish and bake in a moderately hot oven (400°-M5) until eggs are just set - about 10 minutes. Sprinkle with a little powdered cumin.