Heat the skillet over medium heat and add the olive oil until shimmering. Add the diced bell peppers and cook, stirring occasionally, until they soften and develop slight charred spots around the edges, about 8 minutes. You’ll notice a smoky aroma as they char.
Add the minced garlic and smoked paprika to the peppers. Stir quickly until fragrant—about 30 seconds—letting the garlic become tender and the spices toast slightly.
Pour in the crushed tomatoes and sprinkle in the toasted cumin seeds. Stir everything together, then season with salt and pepper. Bring the mixture to a simmer and cook uncovered, stirring occasionally, until the sauce thickens and the flavors deepen, about 15 minutes. You’ll see bubbles and the sauce will look rich and slightly chunky.
Make four small wells in the sauce using the back of a wooden spoon. Gently crack each egg into a separate well, being careful not to break the yolk. Cover the skillet with a lid and cook on low heat until the whites are just set and the yolks remain runny, about 6-8 minutes. You’ll hear gentle bubbling and see the whites firm up.
Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle with chopped cilantro or parsley for freshness. Serve immediately, directly from the skillet, with warm crusty bread or pita for dipping into the smoky, flavorful sauce.
