# 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 - 1 can (14 oz) diced tomatoes, with juice
→ Spices & Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon sweet paprika
08 - 1/4 teaspoon ground cayenne pepper (optional)
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1 teaspoon sugar (optional)
→ Garnish (optional)
13 - Fresh parsley or cilantro, chopped
14 - Crusty bread, for serving
# How To Make It:
01 - Warm vegetable oil in a large skillet over medium heat. Add onion and green bell pepper; cook for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute, stirring frequently to avoid burning.
03 - Mix in ground cumin, sweet paprika, and cayenne pepper if using. Cook for 30 seconds until fragrant.
04 - Add diced tomatoes with their juice, season with salt, pepper, and sugar if desired. Simmer uncovered for 10 to 15 minutes, stirring occasionally until sauce thickens.
05 - Taste the sauce and adjust salt and pepper as needed.
06 - Create four wells in the sauce with a spoon; crack one egg into each well.
07 - Cover the skillet and cook for 6 to 8 minutes until egg whites are set and yolks remain soft.
08 - Remove from heat, sprinkle with chopped parsley or cilantro if desired, and serve immediately with crusty bread.
