Step 1
Heat a medium skillet over medium-low heat and add extra virgin olive oil.
Step 2
Next add onions and bell pepper and cook for 3-4 minutes. Season with salt and freshly ground black pepper.
Step 3
Next add the garlic and cook for another 2 minutes.
Step 4
Add the cumin, smoked hot paprika, coriander and oregano. Cook for 30 seconds until the spices are fragrant.
Step 5
Next add the canned crushed tomatoes and season with salt and freshly ground black pepper.
Step 6
Bring to a simmer and allow the tomatoes to reduce for 10 minutes until or until thick.
Step 7
Next make two “wells” for the eggs in the tomato sauce. Crack one egg into a dish and then slide the egg into the well. Do this one at a time for each egg. Season the eggs with salt and freshly ground black pepper.
Step 8
Turn the heat to low, cover and let the eggs cook for 3-5 minutes, or until done to your liking.