Prep: 10 min | Cooking: 25 min | Total: 35 min
Olive oil (1 tbsp)
Onions, diced (2/3 cup or about 1/2 a yellow onion)
Garlic, minced or pressed (1 clove)
Bell pepper, diced (1)
Diced tomatoes (one 28-oz can or about 4 cups)
Tomato paste (3 tbsp)
Paprika (2 tsp)
Cumin (1 tsp)
Chili powder (1/2 tsp)
Salt (1/2 tsp)
Heat olive oil in a large skillet on medium heat.
Fry onions for 4 minutes, add garlic and bell pepper, and saute for about 5 minutes.
Add tomatoes, tomato paste, paprika, cumin, chili powder, and salt. Stir until well-combined. Bring to a boil, then lower heat and let simmer for 5-7 minutes.
Carefully crack eggs into skillet so that they sit on the surface of the tomato mixture. Season with a few pinches of salt. Cover pan with lid and allow to cook for 7-10 minutes or until eggs are cooked. Serve with garlic bread.