Heat a couple tablespoons of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.

Sauté a finely chopped onion and diced bell pepper for 5–7 minutes until softened and translucent.

Stir in 3 minced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of paprika, and optional chili flakes. Cook for an additional minute.

Pour in 28 ounces of crushed tomatoes, season with salt and pepper, and let simmer uncovered for 10–15 minutes until thickened.

Create small wells in the tomato sauce; crack 4–6 eggs into each well.

Cover the skillet and cook for 5–7 minutes until the whites are set and yolks remain slightly runny.

Sprinkle chopped parsley or cilantro on top and serve hot with crusty bread or warm pita.