Crush the garlic, caraway seeds, and tweak of salt in a mortar and grind it in the mixing bowl. Heat 1 tablespoon of the olive oil over medium heat, taken in a skillet. Stir it properly in the Chile peppers; Heat it and stir it for 5 minutes until the peppers are softened. Take the mixture away from the skillet and set it aside. Append an additional tablespoon of oil to the skillet and heat the bell peppers and tomatoes for 5 more minutes until the peppers are pliable and the tomatoes start to break down. Add the tomato-bell pepper mix to the hot peppers. Stir it properly in the mashed garlic and caraway seeds. Place the vegetables onto plates or a serving platter.
Heat up rest of the oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Put the fried eggs on the vegetable blend and taste it with salt and pepper.