Cauliflower disassemble into small inflorescences. Transfer to a deep bowl and cover with water to cover the cabbage. Squeeze lemon juice in a bowl with cabbage, peel add there same. Leave on for 20 minutes.
Onion cut into half rings. Fry in sunflower oil in a preheated deep frying pan (preferably in cast iron) for 2-3 minutes, until it begins to change color.
Add the finely chopped garlic and diced tomatoes to the pan. Stir, cover and cook for 3 minutes.
Add turmeric, paprika, pepper and salt. Stir well. Cover and leave for 10 minutes.
Pour water into the pan and add the cauliflower florets. Pour the juice from the pan cabbage. Cover and simmer without opening for 20 minutes.
Break the eggs into a frying pan and cook under a lid on low heat until the eggs are cooked. Sprinkle with chopped herbs before serving.