Directions

• Preheat oven to 375°F.
• In a large skillet over medium, heat 1 tbsp olive oil. Add onion, bell pepper and 1/4 tsp salt. Cook, stirring often, until onions are fragrant and turning translucent, about 4-6 minutes.
• Add garlic, tomato paste, cumin, paprika and red pepper flakes to the skillet. Stir until fragrant, about 1-2 minutes.
• Pour in crushed tomatoes and cilantro or parsley. Stir and let mixture come to a simmer.
• Reduce heat to low and cook for 5 minutes to give flavors time to meld.
• Turn off the heat. taste and add salt & pepper as needed.
• Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Slide out the spoon. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.

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• Carefully transfer skillet to oven (use both hands, it’ll be heavy!) and bake for 8-12 minutes, checking often once 8 minutes has passed. they’re done when the egg whites are opaque and the yolks have risen but are still soft. 
• Remove from oven and top with cilantro or parsley and red pepper flakes. Serve with crispy bread.

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