Heat the oil in a large pan over medium heat, using 1-2 tablespoons of olive oil.

Sauté the chopped onion, red bell pepper, and minced garlic until softened, about 5 minutes.

Add the spices: cumin, paprika, and a pinch of chili flakes if desired, and cook for 1-2 minutes until fragrant.

Pour in crushed tomatoes (or fresh chopped tomatoes) and season with salt and pepper. Let it simmer for 10 minutes, until the sauce thickens.

Make small wells in the sauce and crack an egg into each.

Cover the pan and cook until the egg whites are set, leaving the yolks slightly runny, about 5-8 minutes.

Garnish with chopped parsley and serve with crusty bread.