Heat 2 tablespoons of olive oil in a cast-iron skillet over medium heat for about 2 minutes.

Add 1 thinly sliced onion and 1 diced capsicum to the skillet; sauté for about 5 minutes until softened.

Stir in 3 minced garlic cloves, 1 teaspoon of smoked paprika, and 1 teaspoon of ground cumin; cook for 1-2 minutes.

Pour in a 14-ounce can of crushed tomatoes and let it simmer for 3-5 minutes.

Create wells in the sauce and crack 6 to 8 eggs into them; cover and cook for 5-10 minutes.

Garnish with fresh cilantro or parsley and serve with crusty bread.