Heat a cast iron skillet over medium heat and add the olive oil, shimmering gently. Toss in the diced onion and bell pepper, cooking until they soften and begin to caramelize, about 8 minutes, filling your kitchen with a sweet, savory aroma.
Add the minced garlic, cumin, and smoked paprika, stirring until fragrant—about 30 seconds—then pour in the crushed tomatoes. Stir well, bringing the mixture to a simmer, and cook for about 10 minutes until the sauce thickens and deepens in color.
Season the sauce with salt and pepper, tasting and adjusting as needed. Use a spoon to create small wells in the sauce, evenly spaced around the skillet, ready for the eggs.
Gently crack each egg into a well, taking care not to break the yolk. Cover the skillet with a lid and cook on low heat for 6-8 minutes, until the whites are set but yolks remain runny and glossy.
Check the eggs: whites should be opaque and yolks still soft. If overcooked, remove the lid sooner; if undercooked, cover and cook a minute longer. Once perfect, remove from heat and sprinkle with chopped parsley or cilantro.
Serve immediately from the skillet with warm crusty bread for dipping, enjoying the vibrant sauce and luscious eggs in every bite.
