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Heat 2 tbsp of olive oil in a large cast iron skillet or sauté pan with a lid over medium-high heat. Add the chopped onion and sauté for 2 to 3 minutes, until it softens and becomes translucent.
Stir in the red pepper, green pepper, and minced garlic. Continue to sauté for an additional 3 to 5 minutes, until the peppers start to soften.
Add the diced tomatoes, 1 tsp cumin, 1 tsp paprika, 3/4 tsp salt, and 1/2 tsp chili powder to the pan. Mix everything well to combine, then bring the mixture to a gentle simmer.
Reduce the heat to medium-low and let it simmer, uncovered, for 10 to 15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Give it a taste here and adjust the salt or spice if you think it needs it.
Using the back of a spoon, make four distinct craters in the simmering sauce, each large enough to hold an egg. Crack one egg into each of these depressions.
Cover the skillet with a lid and continue to simmer for 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your preference. Serve immediately, perhaps with some crusty bread or pita for scooping up the sauce.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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