Instructions

• 1 - Heat Olive Oil:
  In a large skillet, heat olive oil over medium heat.
• 2 - Sauté Vegetables:
  Add diced onion and bell peppers. Sauté until soft.
• 3 - Add Garlic and Spices:
  Stir in garlic, paprika, cumin, salt, and black pepper.
• 4 - Add Tomatoes:
  Pour in the canned tomatoes, stir well, and simmer for 10 minutes.
• 5 - Make Wells for Eggs:
  Create small wells in the sauce and crack an egg into each.
• 6 - Cover and Cook:
  Cover the skillet and let eggs cook until whites are set but yolks are still runny.
• 7 - Garnish and Serve:
  Sprinkle with fresh parsley and serve hot with crusty bread.