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