# 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 - 1 can (14 oz) diced tomatoes, undrained
→ Spices & Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon sweet paprika
08 - 1/4 teaspoon ground cayenne pepper (optional)
09 - Salt and black pepper, to taste
10 - 1 teaspoon sugar (optional)
→ Garnish
12 - Fresh parsley or cilantro, chopped (optional)
13 - Crusty bread, for serving (optional)
# Directions:
01 - Heat vegetable oil in a large skillet over medium heat. Add the finely chopped onion and chopped bell pepper. Cook for 5 minutes, stirring frequently, until softened.
02 - Add minced garlic to the skillet and cook for 1 minute, stirring continuously to prevent burning.
03 - Stir in ground cumin, sweet paprika, and cayenne pepper if using. Cook for 30 seconds until aromatic.
04 - Pour in diced tomatoes with their juice. Season with salt, black pepper, and sugar if desired. Reduce heat to low and simmer uncovered for 10 to 15 minutes, stirring occasionally, until the sauce thickens.
05 - Taste the sauce and adjust salt and pepper as needed for balance.
06 - Create four wells in the tomato sauce using a spoon. Carefully crack one egg into each well.
07 - Cover the skillet and cook for 6 to 8 minutes over low heat, until egg whites are set but yolks remain soft.
08 - Remove from heat. Garnish with chopped parsley or cilantro if desired. Serve immediately with crusty bread.
