Heat olive oil in a large sauté pan over medium heat.

Add the diced onion and red bell pepper and cook for about 5 minutes, until softened and translucent.

Stir in garlic, paprika, cumin, and chili powder. Cook for 1 minute until fragrant.

Pour in the tomatoes with their juices and break them down using a spoon. Season with salt and pepper.

Bring the sauce to a gentle simmer and cook for 8–10 minutes until slightly thickened.

Use a spoon to create small wells in the sauce and crack the eggs into each well.

Cook for 5–8 minutes, until eggs are set to your liking. Cover with a lid to speed up cooking if needed.

Garnish with fresh cilantro and parsley and serve hot.