INGREDIENTS

• 1 large onion, diced
  1 red bell pepper, diced
  3 garlic cloves, minced
  1 can (28 oz) crushed tomatoes
  1 tsp ground cumin
  1 tsp smoked paprika
  1/4 tsp cayenne pepper (optional, for extra heat)
  Salt and black pepper, to taste
  4-6 eggs
  Fresh parsley, chopped (optional, for garnish)

PREPARATION

1. Heat a large skillet over medium heat. Add 2 tbsp of olive oil and sauté the onions and bell pepper until they soften, about 5-7 minutes.
2. Add the minced garlic and sauté for an additional minute until fragrant.
3. Pour the can of crushed tomatoes into the skillet and stir in the cumin, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste.4.Simmer the tomato sauce for about 10-15 minutes, or until it has thickened and reduced slightly.
4. Create small wells in the tomato sauce and crack the eggs into each well. Cover the skillet and cook on low heat for about 8-10 minutes, or until the egg whites are set and the yolks are cooked to your liking.
5. Remove from heat and garnish with fresh parsley, if desired. Serve with crusty bread for dipping.