# What you'll need:
→ 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)
# Method:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large ovenproof skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened.
03 - Add the diced red bell pepper to the skillet and cook for another 3 to 4 minutes until slightly tender.
04 - Stir in minced garlic, ground cumin, sweet paprika, and optional chili flakes. Cook for 1 minute until fragrant.
05 - Add diced tomatoes and tomato paste to the skillet. Season with salt and freshly ground black pepper. Simmer gently for 8 to 10 minutes, stirring occasionally, until the sauce thickens.
06 - Use a spoon to make four small wells in the tomato sauce. Crack one large egg into each well.
07 - Transfer the skillet to the oven and bake for 8 to 10 minutes until egg whites are set but yolks remain slightly runny.
08 - Remove from oven, garnish with chopped parsley or cilantro if desired, and serve immediately with crusty bread.
