# What You'll Need:
→ Vegetables
01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely chopped
03 - 1 green bell pepper, chopped
04 - 2 garlic cloves, minced
05 - 14 ounces (1 can) diced tomatoes with juice or 4 ripe tomatoes, chopped
→ Spices & Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon sweet paprika
08 - 1/4 teaspoon ground cayenne pepper (optional)
09 - Salt and black pepper to taste
10 - 1 teaspoon sugar (optional)
→ Garnish
12 - Fresh parsley or cilantro, chopped (optional)
13 - Crusty bread for serving (optional)
# How to Make It:
01 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and green bell pepper. Cook for 5 minutes until softened.
02 - Add minced garlic to the skillet and cook, stirring frequently, for 1 minute.
03 - Stir in ground cumin, sweet paprika, and cayenne pepper if using. Cook for 30 seconds until fragrant.
04 - Add diced tomatoes with their juice to the skillet. Season with salt, black pepper, and sugar if desired. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until sauce thickens.
05 - Taste and adjust salt and pepper as needed.
06 - Create four wells in the sauce using a spoon. Crack one egg into each well.
07 - Cover the skillet and cook for 6 to 8 minutes until egg whites are set but yolks remain soft.
08 - Remove from heat. Garnish with chopped parsley or cilantro if desired. Serve hot with crusty bread.
