# Ingredients:
→ 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)
# Instructions:
01 - Set the oven temperature to 375°F.
02 - Heat olive oil in a large ovenproof skillet over medium heat and cook the finely chopped onion for 3 to 4 minutes until softened.
03 - Add the diced red bell pepper to the skillet and continue cooking for 3 to 4 minutes until slightly tender.
04 - Stir in the minced garlic, ground cumin, sweet paprika, and chili flakes; cook for 1 minute until fragrant.
05 - Incorporate the diced tomatoes and tomato paste, season with salt and freshly ground black pepper, then simmer gently for 8 to 10 minutes, stirring occasionally, until thickened.
06 - Create four indentations in the sauce using a spoon and carefully crack one egg into each well.
07 - Transfer the skillet to the preheated oven and bake for 8 to 10 minutes until the egg whites are set and yolks remain slightly runny.
08 - Remove from the oven, sprinkle with chopped parsley or cilantro if desired, and serve immediately with crusty bread.
