In a large sauce pan, heat the vegetable oil over medium heat. Add the onion, scallions and red pepper and sautué until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sautué for 5 more minutes.

Add the stock, potatoes, carrots, sazon Goya and cumin powder. Cover and cook for 25 minutes, stirring occasionally. Season to taste with salt and pepper.

Crack eggs, one at a time, and place over sauce, spacing evenly apart and cook for an additional 5 to 8 minutes or until the potatoes are tender.

arnish with cilantro. Serve with white rice on the side.