# 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)
# How to Make It:
01 - Set oven temperature to 375°F.
02 - Heat olive oil in a large ovenproof skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened.
03 - Incorporate diced red bell pepper and cook for an additional 3-4 minutes until slightly tender.
04 - Stir in minced garlic, ground cumin, sweet paprika, and chili flakes (if using). Cook for 1 minute until aromatic.
05 - Add diced tomatoes and tomato paste to the skillet. Season with salt and black pepper. Simmer gently for 8-10 minutes, stirring occasionally, until sauce thickens.
06 - Create four indentations in the sauce using a spoon and carefully crack an egg into each well.
07 - Transfer skillet to the oven and bake for 8-10 minutes until egg whites set but yolks remain slightly runny.
08 - Remove from oven, garnish with chopped parsley or cilantro if desired, and serve immediately with crusty bread.
