# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 garlic cloves, minced
05 - 1 can (14 oz) diced tomatoes
06 - 1 tablespoon tomato paste
→ Spices
07 - 1 teaspoon ground cumin
08 - 1 teaspoon sweet paprika
09 - 1/4 teaspoon chili flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Fresh parsley or cilantro, chopped (optional)
13 - Crusty bread, to serve (optional)
# Method:
01 - Set the oven to 375°F (190°C) to preheat.
02 - Warm olive oil in an ovenproof skillet over medium heat and cook the finely chopped onion for 3 to 4 minutes until softened.
03 - Add diced red bell pepper to the skillet and continue cooking for another 3 to 4 minutes until slightly tender.
04 - Mix in minced garlic, ground cumin, sweet paprika, and optional chili flakes, cooking for 1 minute until aromatic.
05 - Stir in diced tomatoes and tomato paste, season with salt and black pepper, then simmer for 8 to 10 minutes, stirring occasionally, until sauce thickens.
06 - Use a spoon to form four wells in the thickened sauce and crack one egg into each well.
07 - Transfer the skillet to the preheated oven and bake for 8 to 10 minutes until egg whites are set but yolks remain slightly runny.
08 - Remove from oven, sprinkle with chopped parsley or cilantro if desired, and serve immediately with crusty bread.
