# Components:
→ 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)
# Directions:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large ovenproof skillet over medium heat, add the chopped onion, and cook for 3–4 minutes until softened.
03 - Add the diced red bell pepper to the skillet and cook for an additional 3–4 minutes until slightly tender.
04 - Stir in minced garlic, ground cumin, sweet paprika, and chili flakes, cooking for 1 minute until fragrant.
05 - Add diced tomatoes and tomato paste to the skillet, season with salt and black pepper, then simmer for 8–10 minutes, stirring occasionally until the sauce thickens.
06 - Create four wells in the sauce using a spoon and crack one egg into each well.
07 - Transfer the skillet to the oven and bake for 8–10 minutes, or until egg whites are set but yolks remain slightly runny.
08 - Remove from the oven, garnish with chopped parsley or cilantro if desired, and serve immediately with crusty bread.
