Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp cayenne (optional)
• 1 (28 oz) can crushed tomatoes, no salt added
• 4–6 large eggs
• Sea salt & black pepper to taste
• 2 tbsp fresh parsley or cilantro, chopped
• Optional: crumbled feta, sliced avocado, or crusty low-carb bread

Instructions

Heat olive oil in a 10–12″ oven-safe skillet over medium. Sauté onion and bell pepper 6–8 min until soft.
Add garlic, cumin, paprika, and cayenne; cook 1 min until fragrant.
Stir in tomatoes. Simmer 10–12 min, stirring occasionally, until thickened to a stew-like consistency. Season with salt & pepper.
Make 4–6 wells in the sauce. Crack an egg into each.
Cover and cook 5–8 min—until whites are set but yolks are still runny (or bake at 375°F for 8–10 min for even cooking).
Garnish with herbs and optional toppings. Serve directly from the skillet.