Preheat oven to 375°F and adjust rack to middle position. In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until translucent. Turn the heat down to medium-low and add the sliced peppers and garlic, cook for 5 minutes. Add all spices and cook for 2 more minutes. Add canned tomatoes, 5 oz TRF Sriracha Aioli, and wine. Simmer on low for 10 minutes, uncovered.
With the back of a spoon, make a well for each egg in the stew. Crack the eggs into each well, sprinkling each egg with a little salt and pepper.
Place in the preheated oven and bake for 10 minutes or until egg whites become opaque.
Place baguette in the oven for 5 minutes or until toasted. Remove from oven and top with fresh cilantro, goat cheese, and TRF Sriracha Aioli.