# Components:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, 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)
# Directions:
01 - Set oven to 375°F (190°C) to prepare for baking the dish.
02 - Heat olive oil in a large ovenproof skillet over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until softened.
03 - Add diced red bell pepper and continue cooking for another 3 to 4 minutes until slightly tender.
04 - Stir in minced garlic, ground cumin, sweet paprika, and chili flakes if using. Cook for 1 minute until fragrant.
05 - Incorporate diced tomatoes and tomato paste, season with salt and black pepper. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens.
06 - Create four wells in the sauce with a spoon and crack one egg into each well.
07 - Transfer the skillet to the oven and bake for 8 to 10 minutes until the whites are set but yolks remain slightly runny.
08 - Remove from oven, sprinkle with chopped parsley or cilantro if desired, and serve immediately accompanied by crusty bread.
