# Ingredient List:
→ 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
# Directions:
01 - Set the oven temperature to 375°F (190°C) to prepare for baking.
02 - Warm olive oil in a large ovenproof skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened.
03 - Incorporate diced red bell pepper into the skillet and cook for an additional 3-4 minutes until slightly tender.
04 - Stir in minced garlic, ground cumin, sweet paprika, and optional chili flakes. Cook for 1 minute until aromatic.
05 - Add diced tomatoes and tomato paste. Season with salt and freshly ground black pepper. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens.
06 - Create four wells in the thickened sauce using a spoon. Crack one large egg into each well.
07 - Transfer the skillet to the preheated oven and bake for 8-10 minutes or until egg whites are fully set and yolks remain slightly runny.
08 - Remove from oven, garnish with chopped fresh parsley or cilantro if desired, and serve immediately with crusty bread if preferred.
