In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and 1 chopped bell pepper, then sauté for 5-7 minutes until they become soft and translucent.

Stir in 3 minced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of paprika, and optional chili flakes, cooking for an additional 1 minute.

Pour in one can (28 ounces) of crushed tomatoes, and season with salt and pepper to taste. Lower the heat to a gentle simmer and let it cook uncovered for 10-15 minutes.

Once the sauce has thickened, use the back of a spoon to create small wells in the sauce for the eggs. Gently crack 4-6 eggs into these wells.

Cover the skillet with a lid and let it cook for 5-7 minutes on low heat, or until the egg whites are set while the yolks remain runny.

Once cooked to your liking, remove the skillet from heat. Garnish with fresh parsley or cilantro. Serve immediately.