Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for about 5 minutes, until soft and translucent.
Stir in the minced garlic and diced red bell pepper, cooking for an additional 3–4 minutes until the peppers soften.
Pour in the canned diced tomatoes, then add the smoked paprika, ground cumin, chili powder, salt, and black pepper. Stir well to combine, and let simmer for about 10 minutes until slightly thickened.
Create four small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5–7 minutes, or until the egg whites are set but yolks remain runny.
Carefully remove from heat, and garnish with fresh cilantro or parsley. Serve directly from the skillet with warm bread or pita for dipping.
