In a large skillet, heat oil over medium-low heat. Add onions, red and yellow bell peppers, jalapeno and garlic; stir to combine. Season with salt, pepper, cumin and tumeric. Continue to sauté mixture over medium heat until ingredients are soft; about 10 minutes, stirring occasionally. Add the Chopped Tomatoes in Puree and bay leaves. Stir to combine, and continue cooking for an additional 5 minutes. Remove bay leaves from sauce. With a wooden spoon or spatula, make 8 small round indentations in the tomato mixture in the pan to make room for the eggs. Carefully crack each egg, one at a time, into each space created for them in the pan. Cover the pan and continue to cook over low heat for about 3 to 5 minutes, until the egg yolks are soft and still runny in the middle. Remove pan from heat and garnish with fresh cilantro and cotija cheese. Serve immediately with toasted sliced French bread for dipping. Mangia bene!