# 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 canned diced tomatoes (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
# Method steps:
01 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and green bell pepper. Sauté for 5 minutes until softened.
02 - Add minced garlic to the skillet and cook for 1 minute while stirring frequently.
03 - Stir in ground cumin, sweet paprika, and optional cayenne pepper. Cook for 30 seconds until fragrant.
04 - Add diced tomatoes with their juice. Season with salt, black pepper, and optional sugar. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until the sauce thickens.
05 - Taste the sauce and adjust seasoning with additional salt and pepper if necessary.
06 - Create four wells in the sauce using a spoon, then crack one egg into each well.
07 - Cover the skillet and cook for 6 to 8 minutes, or until the egg whites are set but the yolks remain soft.
08 - Remove from heat. Garnish with chopped parsley or cilantro if desired. Serve immediately with crusty bread.
