1-First, heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add 1 diced medium onion and 1 seeded and diced red bell pepper, cooking for about 5 minutes until the onion becomes translucent.

2-Next, stir in 4 finely chopped garlic cloves, 2 teaspoons paprika, 1 teaspoon cumin, and ¼ teaspoon chili powder, cooking for an additional minute until fragrant.

3-Then, add 1 (28-ounce) can of whole peeled tomatoes with their juice, breaking the tomatoes into smaller pieces with a spoon. Season with salt and pepper to taste, then bring to a simmer.

4-After that, use a spoon to create small wells in the sauce and crack 6 large eggs into the wells. Cover and cook for 5 to 8 minutes, or until the eggs reach your desired doneness.

5-Finally, garnish with the chopped small bunch of fresh cilantro and the chopped small bunch of fresh parsley before serving. For a vegan twist, substitute the eggs with cubed tofu or chickpeas and simmer until heated through.