# Components:
→ 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 oven temperature to 375°F and prepare for baking.
02 - Warm olive oil in an ovenproof skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
03 - Incorporate diced red bell pepper and sauté for an additional 3 to 4 minutes until tender.
04 - Stir in minced garlic, ground cumin, sweet paprika, and optional chili flakes. Cook for 1 minute until aromatic.
05 - Combine diced tomatoes and tomato paste with the sautéed mixture. Season with salt and pepper, then simmer for 8 to 10 minutes, stirring occasionally until the sauce thickens.
06 - Using a spoon, make four indentations in the sauce and crack one egg into each well.
07 - Place skillet in the oven and bake for 8 to 10 minutes until egg whites are set and yolks remain slightly runny.
08 - Remove from oven. Optionally garnish with chopped parsley or cilantro, and serve immediately with crusty bread.
