Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper; cook until softened (about 5 minutes).

Stir in minced garlic, cumin, and paprika; sauté for another minute until fragrant.

Pour in the canned tomatoes (juice included), then season with salt and pepper. Bring to a gentle simmer.

Make wells in the sauce and crack an egg into each well. Cover and cook until egg whites are set but yolks remain runny (approximately 5–6 minutes).

Garnish with chopped parsley or cilantro before serving directly from the skillet with crusty bread.