1Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the chopped onion and red bell pepper, and sauté until the onion becomes translucent, about 5 minutes.
- 3
Stir in the minced garlic, cumin, and paprika, and cook for another minute until fragrant.
- 4
Pour in the diced tomatoes with their juices, and season with salt and pepper to taste.
- 5
Simmer the mixture for about 10 minutes, allowing it to thicken slightly.
- 6
Make four small wells in the tomato mixture and crack the eggs into each well.
- 7
Cover the skillet and cook until the eggs are set to your liking, about 5-8 minutes.
- 8
Garnish with fresh parsley before serving.
- 9
Serve hot with crusty bread or pita.
