Collect essential ingredients: olive oil, onion, bell pepper, garlic, cumin, paprika, canned tomatoes, eggs, salt, pepper, and fresh herbs.
In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, cooking until softened and fragrant.
Stir in minced garlic, cumin, and paprika. Sauté for an additional minute, allowing the spices to release their rich aroma.
Pour in the canned diced tomatoes with their juices. Season the mixture with salt and pepper, stirring well to combine.
Using a spoon, create small wells in the simmering tomato mixture, ensuring enough space for each egg to fit.
Carefully crack an egg into each well, avoiding broken yolks. Cover the skillet and cook until the eggs are set.
Once cooked, remove from heat and garnish with fresh cilantro or parsley. Serve hot with crusty bread or pita for enjoyment.