Ingredients

• ●1 tbsp Olive oil
• ●1/2 medium Onion, diced
• ●1 medium Red bell pepper, chopped
• ●2 Garlic cloves, minced
• ●1 tsp Ground cumin
• ●1 tsp Smoked paprika
• ●1/4 tsp Chili powder or cayenne (optional for heat)
• ●1 can (14 oz) Canned crushed tomatoes
• ●4 large Eggs
• ●to taste Salt and black pepper
• ●for serving Crusty bread

Instructions

1. 1Heat olive oil in a medium skillet over medium heat.
2. 2Add the diced onion and chopped bell pepper. Sauté for about 5-7 minutes until the vegetables soften.
3. 3Stir in the minced garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
4. 4Pour in the crushed tomatoes. Reduce heat to medium-low and simmer for 5-7 minutes until the sauce thickens slightly. Season with salt and pepper.
5. 5Use a spoon to make four small wells in the sauce. Crack an egg directly into each well.
6. 6Cover the skillet with a lid (or foil) and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
7. 7Remove from heat and serve immediately with crusty bread for dipping.