Heat a medium skillet over medium-low heat and add extra virgin olive oil.
Next add onions and bell pepper and cook for 3-4 minutes. Season with salt and freshly ground black pepper.
Next add the garlic and cook for another 2 minutes.
Add the cumin, smoked hot paprika, coriander and oregano. Cook for 30 seconds until the spices are fragrant.
Next add the canned crushed tomatoes and season with salt and freshly ground black pepper.
Bring to a simmer and allow the tomatoes to reduce for 10 minutes until or until thick.
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.
Turn the heat to low, cover and let the eggs cook for 3-5 minutes, or until done to your liking.