# Components:
→ Vegetables
01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely chopped
03 - 1 green bell pepper, chopped
04 - 2 garlic cloves, minced
05 - 14 ounces diced tomatoes with juice (canned) or 4 ripe tomatoes, chopped
→ Spices & Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon sweet paprika
08 - 1/4 teaspoon ground cayenne pepper (optional)
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1 teaspoon sugar (optional)
→ Garnish (optional)
13 - Fresh parsley or cilantro, chopped
14 - Crusty bread, for serving
# Directions:
01 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and bell pepper; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning.
03 - Add ground cumin, sweet paprika, and cayenne pepper if using. Cook for 30 seconds until aromatic.
04 - Pour in diced tomatoes with their juice. Season with salt, black pepper, and sugar if desired. Simmer uncovered for 10 to 15 minutes, stirring occasionally until sauce thickens.
05 - Taste the sauce and adjust salt and pepper as needed to balance flavors.
06 - Make four indentations in the thickened sauce with a spoon; carefully crack one egg into each well.
07 - Cover the skillet and cook for 6 to 8 minutes until egg whites are set but yolks remain soft.
08 - Remove from heat. Sprinkle with chopped parsley or cilantro if desired. Serve immediately with crusty bread.
