Heat olive oil in a large, deep skillet over medium heat. Add the onion and bell peppers and cook for 6-7 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Stir in the cumin, smoked paprika, and cayenne (if using), cooking for 30 seconds.
Add the crushed tomatoes and salt. Bring to a simmer and cook uncovered for 12-15 minutes, stirring occasionally, until thickened.
Using a spoon, make 6 small wells in the sauce. Crack an egg into each well, cover the skillet, and cook for 6-8 minutes over low heat, until the whites are set but the yolks are still runny.
Sprinkle with fresh herbs and serve immediately, straight from the skillet.
Kept Recipes turns anything — a screenshot, a webpage, a craving — into a clean cookbook page like this one. No ads, no accounts, yours to keep.
Get the app